GARLICKY MUSHROOM RISOTTO

PREP + COOK TIME 45 MINUTES SERVES 4

45 MINUTES

1.5 litres (6 cups) chicken

or vegetable stock

10g dried porcini mushrooms

100g butter

200g swiss brown mushrooms, sliced 200g portobello mushrooms, sliced 100g button mushrooms, sliced 4 cloves garlic, chopped finely

1 large brown onion (200g),

chopped finely

3 anchovies, chopped finely

1 sprig of fresh thyme

2 cups (400g) arborio rice

½ cup (125ml) dry white wine

½ cup (40g) finely grated parmesan 1 tablespoon fresh thyme leaves

1 Bring stock and dried porcini to a gentle simmer in a medium saucepan. 2 Meanwhile, melt 30g of the butter in a large heavy−based saucepan; cook mushrooms, in batches, stirring, over high heat until softened and browned lightly. Add garlic; cook, stirring, until fragrant but not browned. Season to taste. Remove from pan.

3 Melt 50g of the remaining butter in same heavy−based pan; cook onion, anchovies and thyme, stirring, until soft. Add rice, stir to coat in onion mixture; cook, stirring, for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.

4 Stir in ½ cup of hot stock; cook, stirring, over low heat until the liquid is absorbed. Continue adding stock mixture, ½ cup at a time, stirring between each addition, until all the liquid has been absorbed. (This step should take about 20 minutes.)

5 Discard thyme sprig. Stir in mushrooms, parmesan, thyme leaves and remaining butter. Season to taste.