Porcini and thyme risotto

Ingredients

For 1 serving

• Carnaroli rice80 g
• Porcini mushrooms150 g
• Shallot20 g
• Garlic1 clove
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Grana Padano20 g
• Thyme2 g
• Parsley5 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

In season: September – November

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Clean the porcini without washing them: scrape the soil off the stalk with a small knife and wipe them with a damp cloth, then slice them half a centimetre thick. Finely chop the shallot and the parsley; peel and crush the garlic.
2. Heat half the olive oil in a frying pan over medium-high heat with the garlic, add the mushrooms and thyme with a pinch of salt and sauté for 5 minutes, until golden and their water has evaporated; discard the garlic.
3. In a saucepan heat the remaining oil over medium heat and fry the shallot for 3 minutes, until translucent; add the rice and toast it for 2 minutes, until the grains are glossy, then deglaze with the white wine and let it evaporate.
4. Cook the rice for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add half the mushrooms halfway through. It is ready when the grain is al dente and the risotto creamy; taste and adjust the salt.
5. Off the heat, stir in the grated Grana Padano and rest for a minute; top with the remaining mushrooms, the parsley and a grind of black pepper.