Ingredients
250g assorted fresh mushrooms, quartered
2 shallots, chopped
2 garlic cloves, chopped
125g arborio rice
50ml white wine
400ml stock, heated, plus more if needed
50g parmesan, grated
truffle oil
rocket
balsamic glaze
extra virgin olive oil
seasoning

For Thyme Crumb (Optional)
1 garlic clove
15g flat-leaf parsley
10g fresh thyme
10g fresh rosemary
25g parmesan, finely grated
2 slices of white bread
2 tbs olive oil
Maldon salt

Method

For the Thyme Crumb

Preheat the oven to 120C.

Blend all the ingredients.
Season and then, on a tray, dry in the oven for 1 hour, turning every 15 mins to ensure the crumb is evenly dry.

For the Risotto

Put the mushrooms in a pan, season and cook down until all the liquid has evaporated and the mushrooms are starting to brown.
Add one tablespoon of olive oil, toss and remove from the heat.

In a sauté pan add 2 tablespoons of olive oil, add the shallots, and cook until soft.
Add the garlic and cook for a further 2 mins.
Add the rice and toast until the grains are coated in the oil and have a nutty smell.
Pour in the wine and reduce.
Add a little stock at a time, stirring constantly until creamy and the rice is cooked.
Add the parmesan, mushrooms, and a drizzle of truffle oil, season to taste and serve.

To serve, use the balsamic glaze to decorate, top with the Thyme Crumb and rocket.

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