Shiitake and Cremini Mushroom Risotto

Ingredients

• 1 tbsp olive oil
• Half a shallot, finely chopped
• 4 oz (115 g) shiitake mushrooms
• 3 oz (85 g) cremini mushrooms
• 2 tbsp butter, for the rice
• 1.75 cups Arborio rice
• 1.25 cups white wine
• 3 sprigs thyme
• Pinch celery salt
• 1 litre hot vegetable stock
• 2 tbsp butter, to finish
• Half cup Parmesan
• Quarter cup parsley, chopped

Method

1. Brown the mushrooms in the oil with the shallot. Set aside.
2. Melt 2 tbsp butter, add the rice and coat it well.
3. Add the wine, thyme and celery salt. Let the wine cook off.
4. Add the stock in thirds, stirring, letting each absorb.
5. Return the mushrooms. Finish with butter, Parmesan and parsley.