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Ingredients
Method
- 350g arborio rice
- 300g mixed mushrooms, sliced (Swiss brown, shiitake, oyster)
- 1.2 litres warm vegetable or chicken stock
- 1 onion, finely diced
- 3 garlic cloves, minced
- 150ml dry white wine
- 80g Gruyère, grated
- 30g butter
- 2 tbsp olive oil
- Small handful of fresh thyme
- Salt and black pepper
- Heat olive oil in a wide pan over medium-high heat. Cook mushrooms without stirring for 3-4 minutes until golden. Season and set aside. In the same pan, melt butter, soften onion 5 minutes, add garlic, thyme and rice and toast for 2 minutes. Pour in wine and stir until absorbed.
- Add warm stock one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18-20 minutes until the rice is just tender.
- Fold in the mushrooms and Gruyère, season generously, cover and rest 2 minutes. Serve immediately.
40 mins
4 serving
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