ingredients
serves 4
6 tbsp olive oil
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tsp chopped thyme, plus sprigs to garnish
1 tsp grated lemon zest
3/4 pound arborio rice
1/4 pint dry white wine
1 1/2 pints vegetable stock
1 pound mixed fresh mushrooms, such as oyster, shiitake and ceps, sliced if large
1 tbsp chopped flat-leafed parsley
salt and pepper
method
1. Heat half the oil in a heavy-based pan. Add the shallots, garlic, thyme and lemon zest, and fry gently for 5 minutes or until the shallots are softened. Add the rice and stir for 1 minute until the grains are glossy.
2. Add the wine, bring to the boil and let bubble until it has almost totally evaporated. Meanwhile, heat the stock in a separate pan to a steady low simmer.
3. Gradually add the stock to the rice, a ladleful at a time, stirring with each addition and allowing it to be absorbed before adding more. Continue adding the stock slowly until the rice is tender. This will take about 20 minutes, but start tasting a few minutes earlier.
4. About 5 minutes before the rice will be ready, heat the remaining oil in a large skillet and stir-fry the mushrooms over a high heat for 4 - 5 minutes. Add to the rice with the parsley. The risotto should still be moist; if necessary add a little more stock. Check the seasoning and serve at once, garnished with thyme.
