Name: Creamy Mushroom Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup dried porcini mushrooms (20g); 1 medium onion (185g) (finely chopped); 2 cups chestnut mushrooms (160g) (wiped clean and sliced); 2 cloves of garlic (minced); 1 tbsp olive oil; 1 3/4 cups arborio rice (350g); 1/3 cup dry white wine (75ml) (optional); 4 1/2 cups vegetable stock (1.2L); 1/3 cup butter (75g) divided into two portions of 50g and 25g; 1 1/3 cups wild mushrooms (100g) (wiped clean, and cut in half if very large); The juice of half a lemon, about 3 tablespoons; 1/3 cup vegetarian parmesan cheese (30g) (finely grated, plus more for serving); 5 or 6 sprigs of fresh thyme, leaves picked; 1/2 tsp sea salt; 1/2 tsp cracked black pepper (plus more for serving); 1 large tbsp creme fraiche (optional, but recommended); A small handful of flat-leaf parsley (finely chopped. (optional))