Risotto with shiitake

How do you make this dish?

1. Cut the shallots into half rings. Finely chop the garlic. Strip the leaves from the thyme sprigs. Scrub the shiitake and cut the shiitake into pieces. Coarsely chop the parsley.
2. Heat half the butter in a large skillet over medium heat and fry the onion for 2 minutes. Add the risotto rice, garlic, and thyme and fry for about 2 minutes, or until the rice grains are translucent.
3. Deglaze the risotto with the wine and stir until it is absorbed. Add 1 to 2 tablespoons stock and stir again until absorbed. Repeat until the rice is al dente.
4. Meanwhile, heat the rest of the butter and the oil in a large frying pan over a high heat. When the butter is bubbling and the pan is hot, add the shiitake mushrooms, reduce the heat to medium. Fry the shiitake for 5 minutes and season with salt and pepper.
5. Grate the Parmesan cheese. Add the cheese to the rice and stir to a creamy risotto.
6. Divide the risotto over deep plates. Divide the shiitake on top and sprinkle with the parsley.

TIP Delicious with truffle tapenade or truffle oil. Or opt for a saffron risotto by adding some saffron to the hot broth.

Enjoy your meal and, above all, savour the mushrooms!