MUSHROOM RISOTTO WITH GARLIC AND THYME

Makes 6-8 servings Mushrooms:

4 tbsp olive oil

300 gr. mushrooms (any type), sliced Leaves from 5-6 sprigs of thyme 3 cloves of garlic, crushed

Salt and pepper

½ cup parsley, chopped

¼ tsp. chili powder

1 tsp. lemon juice

Risotto:

2 Tbsp. olive oil

4 shallots, chopped finely ½ celery root, chopped

Salt and pepper to taste

3 cloves of garlic, crushed

2 cups round risotto rice

½ cup dry white wine

1 liter hot vegetable soup stock 50 gr. butter

100 gr. parmesan cheese, grated

To prepare mushrooms, heat olive oil in a large skillet and fry mushrooms. Add the spices and herbs and fry for 2-3 minutes. Remove from the flame.

To prepare the risotto, heat the oil in a skillet and fry shallots with celery. Add the salt, garlic and rice. Mix and then add the wine while stirring. Cook until all the wine has been absorbed.

Add a ladle full of hot soup stock and half of the mushrooms to the risotto. Mix. Then, add a ladle of soup at a time while stirring. Remove from the flame and add the butter, half of the Parmesan cheese and the rest of the mushrooms. Mix gently. Sprinkle with the remaining Parmesan cheese and serve.