Mushroom Risotto
Serves 4
Ingredients
500g arborio rice
500g portobello mushrooms
1 brown onion
4 sprigs fresh thyme
4 garlic cloves
100g butter
1L vegetable stock or stock cube and boiling water
2 tbsp mascarpone
Approx 4 tbsp grated Parmesan
Salt & Pepper
Method
Finely dice onion and garlic and place in a large pot with half the butter and thyme. Remove the thyme leaves by running your hand down the stalk. Cook on medium high until the butter melts. Slice mushrooms and add to the pot, stir so the onions, garlic and thyme are covering the mushrooms. Add in the other half of the butter and stir through until it’s melted. Season well. Pour in the rice and mix again. Pour in the stock (or water and cube) until it covers the rice. Turn the heat up to high and keep stirring so it doesn’t burn on the bottom. As the liquid evaporates, keep pouring more liquid in and keep stirring. Once all the liquid is in then add the Parmesan and mascarpone and keep stirring. The rice should be soft by this point but try a couple of grains before. Once you’re happy the rice is cooked then spoon into bowls and serve.