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Fry off the garlic, thyme and onion in the butter and olive oil until soft.
Add in the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.
Add in the white wine and stir until almost evaporated (watch out for the steam).
Add in the hot stock ½ cup at a time until almost absorbed then the next ladleful making sure to stir the whole time.
Just before the rice is al dente (it should still have a bit of bite to it) add in the mushrooms and the stock it was soaking in.
Once nearly all absorbed fold in the parsley and the Parmesan cheese, you can also add a touch more butter at this stage to give it a great shine.
Spoon into your serving plate and garnish with a bit more grated Parmesan.
A great way to finish this off is to drizzle around the plate some aged balsamic vinegar – not too much just for a bit of sharpness. Alternatively serve with a sharply dressed salad. Another great addition would be a few drops of truffle oil.
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