My Mushroom Risotto

In a saucepan, use your homemade chicken stock or make it per the cube instructions.

Place the pan over a low heat and bring to a simmer.

keep simmering until needed. The mushrooms will absorb some of the stock.

Melt 125g of the butter in a saucepan but not browned.

Immediately add the chopped onion, garlic and the remaining sprigs of thyme.

Gently move the ingredients around the pan until the onions have soften in the butter.

Once the onions are translucent, add the sliced button mushrooms.

Cook over a gentle heat until the mushrooms.

When the mushrooms are browned, add the rice.

Stir the rice into the mixture until thoroughly mixed.

Using a slotted spoon to remove the garlic and sprig of thyme from the chicken stock.

Using a ladle add the stock to the rice little at a time and continue to stir.

Continue to cook the risotto for around 10 -15 minutes. The rice should be slightly al dente.

Add the wild mushrooms and dried mushrooms from the stock into the risotto mix.

Finally add the remaining butter and the grated parmesan cheese.

Taste and add more if needed.