Mushroom & Thyme Risotto

200gm Risotto rice
80-100gm White Wine
Extra Virgin Olive Oil
300gm Chicken or Vegetable Stock
Sea Salt
80-100gm Parmesan Cheese
1 Diced Brown Onion
50gm Salted Butter
100gm Fresh Sliced Mushrooms
Fresh Thyme

Bring the stock to the boil in a stovetop saucepan.

Heat oil in a fry pan, add mushrooms and onion and fry until onion is opaque.

Add the rice to the pan and toast rice for 1 -2 minutes stirring constantly.

Add the white wine and cook until evaporated, then add the stock and bring to the boil.

Transfer the mixture to a metal baking dish, such as a brownie pan, and cover with foil.

Steam @100 degrees for 14 minutes.

Once cooked remove the tray from the oven and rest for 5 minutes. Remove foil and toss through butter and parmesan. Check and adjust seasoning to taste. Garnish risotto with Fresh Thyme.

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