Ingredients Checklist
- 2 tbsp olive oil
- 80g butter
- 1 leek
- 2 garlic cloves, finely chopped
- 1 tbsp thyme leaves
- 400g assorted mushrooms, roughly chopped
- 1½ cups arborio or carnaroli rice
- 1/3 cup white wine
- 6 cups vegetable stock
- 1/3 cup grated parmesan + extra for serving
- Sea salt & cracked black pepper
SAUTÉED MUSHROOMS
- 1 tbsp olive oil
- 100g assorted mushrooms, slices
- 4 thyme sprigs
Instructions
- Heat a large, heavy based shallow pan over medium heat. Add oil and half the butter. When melted add leek, garlic and thyme and sauté until softened.
- Add mushrooms and sauté for 5 minutes.
- Add rice, stir well and cook for 2 minutes.
- Add wine and cook until almost evaporated.
- Add a cup of stock, season with salt and pepper and simmer until almost absorbed, stirring occasionally.
- Continue adding stock a cup at a time until the rice is cooked. Add parmesan and remaining butter and stir vigorously until creamy. Cover and set aside.
- Heat a small frypan over medium heat. Add olive oil, mushrooms and thyme. Sauté until golden and season with salt and pepper.
- Serve risotto topped with sautéed mushrooms and grated parmesan.
