AT A GLANCE
Few dishes are more comforting than risotto. Leek, mushroom and thyme is a classic combination, and dried wild mushrooms really make this dish sing.
|01||Soak dried mushroom pieces in 250ml hot stock in a bowl until soft (8-10 minutes), then pour into remaining stock.|
|02||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).|
|03||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.|