Mushroom and Thyme Risotto

Method

1. Step 1 of 10

   Crumble the stock cubes into 800 ml hot water in a saucepan and keep it at a bare simmer on a low ring.

   • Vegetable stock cubes
   • Water

   

2. Step 2 of 10

   Dice the onion finely and mince the garlic.

   • Onion
   • Garlic

   

3. Step 3 of 10

   Slice the mushrooms and strip the thyme leaves.

   • Chestnut mushrooms
   • Fresh thyme sprigs

   

4. Step 4 of 10

   Heat the olive oil in a wide pan over high heat and fry the mushrooms with the thyme until browned, then lift half out for the topping.

   • Olive oil
   • Chestnut mushrooms
   • Fresh thyme sprigs
   5 min

   

5. Step 5 of 10

   Turn the heat down, add the onion and cook until soft and glassy.

   • Onion
   3 min

   

6. Step 6 of 10

   Stir in the garlic and rice and toast until the grains look glassy at the edges.

   • Garlic
   • Arborio rice
   1 min

   

7. Step 7 of 10

   Pour in the wine and stir until it has almost all bubbled away.

   • Dry white wine

   

8. Step 8 of 10

   Add the hot stock a ladle at a time, stirring often and waiting until each addition is absorbed.

   • Water
   • Vegetable stock cubes
   18 min

   18

9. Step 9 of 10

   Off the heat, beat in the butter and grated parmesan until the risotto spreads in a loose wave.

   • Butter
   • Parmesan

   

10. Step 10 of 10

    Season with salt and pepper and serve topped with the reserved mushrooms and parsley.

    • Salt
    • Black pepper
    • Chestnut mushrooms
    • Flat-leaf parsley