Ingredients

• 1 white onion
• 2 cloves of garlic
• 1 tsp of dried thyme
• 4 portobello mushroom
• 2 knobs of butter
• a glug of olive oil
• risotto rice (250g)
• chicken stock (800ml)
• a glass of white wine (175ml)
• a glug of double cream
• chunk of parmesan, grated (100g)
• handful of cress to serve
  
  

Recipe

preheat the oven to 180°C.
peel and finely dice the onions and garlic.
melt the butter in a pan and add the onions to soften for 5 minutes.
add the garlic and thyme to the onions and cook for another minute.
stir in the rice to coat all the grains in butter then add the white wine and chicken stock before bringing to a simmer.
cover the pan with a lid and bake in the oven for 20 minutes.
scatter the grated parmesan into circles on a baking tray that’s been lined with silicon paper.
put into the oven for 10 minutes with the risotto until they turn golden.
lift the Parmesan crisps from the tray once they have cooled and leave for later as a garnish.
blitz all the mushrooms into a paste with the cream and stir into the risotto after cooking for the 20 minutes.
allow the residual heat to cook the mushrooms as you let the pan stand for 10 minutes.
serve the risotto in a bowl with the parmesan crisps and cress to garnish.

serves 4