Mushroom AND truffle risotto

TAKES 50min SERVES 6 THE NEFF SLIDE&HIDE® OVEN MAKES EASY WORK OF THIS CLASSIC

● 1 onion, diced ● 2-3 garlic cloves, crushed ● 1-2tbsp olive oil ● 400g arborio rice ● 100ml dry white wine

● 350ml chicken stock ● 2 sprigs fresh thyme ● 300ml mushroom stock made by infusing 40g dried porcini mushrooms and 300ml boiling water ● 30g butter ● 50-60g Parmesan, grated ● truffle shavings, to serve

For THE MUSHROOMS

● 2tbsp olive oil ● 10g butter, cubed ● 350g mushrooms (such as ceps, girolles, morels), sliced ● leaves picked from 3 sprigs fresh thyme

1 In a large casserole dish, sauté the onion and garlic in the olive oil over a medium heat without colouring. Add the rice for 4-5mins, stirring until it’s just cracked, then add the wine and cook off for 2mins.

2 Add both stocks, the soaked dried mushrooms and thyme, and stir. Transfer the casserole to the oven on the Full Steam setting for 25-30mins. If you’re cooking on the hob, add the liquid a little at a time, stirring until it has been absorbed.

3 Meanwhile, for the mushrooms, heat 2tbsp olive oil and 10g butter in a large frying pan, then fry the mushrooms and thyme for 10mins.

4 Remove the risotto from the oven, stir in the 30g butter and Parmesan, along with half the fried mushrooms.

5 Serve topped with the remaining mushrooms and truffle shavings.