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 gm dried wild mushroom pieces
- 1.5 litres hot chicken or vegetable stock (6 cups)
- 80 ml olive oil (⅓ cup)
- 120 gm butter, diced
- 500 gm portobello mushrooms, thickly sliced
- 1 leek (white and pale green parts only), halved and thinly sliced
- 4 garlic cloves, finely chopped
- 400 gm carnaroli rice (2 cups)
- 1 tbsp thyme
- 125 ml dry white wine (½ cup)
- 120 gm mascarpone
- 50 gm parmesan, finely grated, plus extra to serve (⅔ cup)
- Finely grated rind of 1 lemon
- 1Soak dried mushroom pieces in 250ml hot stock in a bowl until soft (8-10 minutes), then pour into remaining stock.
- 2Heat 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).
- 3Heat 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.