Mushroom Risotto with Grana Padano Thyme Crisps

Directions

1. 1

   Preheat the oven to 200 degrees fan. Line a baking sheet with parchment.

2. 2

   Mix grated Grana Padano and thyme in a bowl. Place a heaped tbsp onto the tray, leaving 2cm between each. Bake for 3-5 minutes until crisp.

3. 3

   Cover the dried mushrooms in 800ml of boiling water. Soak 20 mins then pass through a sieve keeping the mushroom stock.

4. 4

   Roughly chop half your fresh mushrooms set aside. Halve the remaining fresh mushrooms.

5. 5

   Heat a glug of olive oil in a wide heavy based pan, gently cook the shallots for about 5mins.

6. 6

   Finely grate in 1 clove of garlic, cook for 1 min.

7. 7

   Add the rehydrated mushrooms and the chopped mushrooms and cook for about 7-8 mins until soft.

8. 8

   Add the rice and cook for a further minute.

9. 9

   Pour in the white wine and allow the alcohol to cook off, stirring as you do.

10. 10

    Slowly add the mushroom stock, ladle at a time.

11. 11

    Test after 20 mins. It should be al-dente but almost cooked. Cooking times vary.

12. 12

    Switch off the heat and add 50g of the butter and the grated Grana Padano.

13. 13

    Cook the remaining mushrooms in a frying pan with 50g of the butter, the remaining garlic and the fresh thyme.

14. 14

    Top with the mushrooms, more Grana Padano and the Grana Padano thyme crisps.