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» Recipes » Main Course » Wild Mushroom & Thyme Risotto
Wild Mushroom & Thyme Risotto
Author: Ruairi Gallagher
Link: www.fitzroysrestaurant.com/
Products
1 x Thyme 1 x Shallots (Round) 1 x Garlic Bulb
Useful Links
Ruairi Gallagher is Chef at Fitzroys Bistro
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Ingredients
5oz wild mushrooms (trumpets, cepes, shitake, oyster)
1 cup arborio rice
Sprig thyme
1 pt vegetable stock (warm)
1 clove garlic
¼ pt white wine
1 shallot
Parmesan cheese
Rapeseed oil
Truffle oil
Seasoning
Method
Sweat off shallot, garlic and mushrooms in rapeseed oil, add rice and cook for a few minutes, stirring all the time and coat rice well in oil.
Add the thyme and wine and reduce by half.
Add the stock in stages, make sure it’s well absorbed before you add next ladle full (make sure stock is warm)
When risotto is cooked (with a creamy appearance) season to taste, add some parmesan, fold in. Place on serving dish top with remaining cheese and drizzle with truffle oil.