Few dishes are more comforting than risotto. Leek,
mushroom and thyme is a classic combination, and dried wild
mushrooms really make this dish sing.
25 gmdried wild mushroom pieces1.5 litres (6 cups)hot chicken stock80 ml (⅓ cup)olive oil120 gmbutter, diced500 gmportobello mushrooms, thickly sliced1 leek (white and pale green parts only), halved and thinly sliced4garlic cloves, finely chopped400 gm (2 cups)carnaroli rice1 tbspthyme125 ml (½ cup)dry white wine120 gmmascarpone50 gm (⅔ cup)parmesan, finely grated, plus extra to serveFinely grated rind of 1 lemon
Soak dried mushroom pieces in 250ml hot stock in a bowl until soft (8-10 minutes), then pour into remaining stock.
Heat 60ml olive oil and 20gm butter in a large frying pan over medium-high heat until butter foams, add portobello mushrooms and fry until tender and golden brown (2-3 minutes).
Heat remaining olive oil and 40gm butter in a wide saucepan over medium heat, add leek and garlic, and sauté until translucent (5-6 minutes). Stir in rice and thyme to coat in oil and lightly toast, then add wine and stir until almost evaporated (1-2 minutes). Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (15-18 minutes; you may not need all the stock). Season to taste, stir in mascarpone, parmesan, lemon rind, remaining butter and two-thirds of the portobello mushrooms. Serve topped with remaining mushrooms and extra parmesan.