Mushroom risotto

• 250-300g wild or mixed mushrooms (like shiitake, oyster, chestnut and girolle)
• 150g Lurpak® Slightly Salted Butter
• 1 onion or several shallots, finely chopped
• 2 cloves of garlic, finely chopped
• 350g risotto rice (arborio)
• 200ml white wine
• 1-1.5l chicken or vegetables stock
• 500g grated parmesan
• 2-3 sprigs of thyme

FOR SERVING:

• Freshly grated Parmesan
• Flat leaf parsley, chopped

PREPARATION

Wipe the mushrooms with dry brush or small knife, do not rinse them in water, they get soggy easily.

Melt half the Lurpak® in a frying pan, add onion/shallots and garlic. Cook over a low heat for a few minutes, add the rice, and stir until the rice is see-through, add the white wine, and let it simmer for 2-3 minutes.

Meanwhile, in a separate saucepan, heat the stock until boiling and turn down to a simmer. Gradually add the hot stock a ladleful at a time, stirring continuously until the stock has absorbed after each addition. It takes about 15-18 minutes, it should be al dente, that is, with bite and creamy in texture, then it is done.

While stirring the risotto, in another pan fry the mushrooms in 1 tbsp. of butter for a few minutes, season to taste with salt and pepper.

Finish the risotto, stir in the remaining butter with the Parmesan, season to taste with salt and pepper, leave the risotto to sit with the lid on for one minute –the mantecatura, as the Italians call it.

Serve the risotto with mushrooms on top, sprinkle with parsley, and serve with Parmesan on the side.