Mushroom Risotto

Serves 3–4 300 g risotto rice (arborio or carnaroli) 400 g mushrooms, sliced 1 onion, finely diced 100 ml dry white wine 1 l hot vegetable stock 50 g Parmesan, grated 2 tbsp butter, 1 tbsp olive oil Thyme, salt, pepper

1. Fry the mushrooms in olive oil over high heat until deeply golden. Season and set aside. 2. Melt the butter, soften the onion, then stir the rice for 2 minutes until glossy. 3. Pour in the wine and let it evaporate. 4. Add the stock one ladle at a time, stirring often, waiting until each addition is absorbed. This takes about 18 minutes. 5. Fold in the mushrooms, thyme and Parmesan. Rest for 2 minutes, then serve.