Wheat Risotto With Wild Mushrooms - cooking recipe

Ingredients

10 g dried porcini mushrooms, soaked for 30 mins in 300ml hot water
3 tbsp oil
2 None onions, peeled and diced
3 cloves garlic, peeled and finely chopped
300 g button mushrooms, halved
30 g fresh thyme, leaves stripped from stems
500 g whole wheat grain (from health food shops), soaked overnight in 1.5 litres warm water
1 litre vegetable stock
250 g carrots, peeled and sliced
75 g Parmesan, grated, plus extra, shaved, for garnish
125 ml whipping cream
None None Fresh basil, for garnish

Preparation

Drain the porcini mushrooms, reserving the water, and chop finely. Heat the oil in a saucepan and cook the porcinis for 2 mins. Add the onions, garlic, button mushrooms and three-quarters of the thyme and cook until browned.
Drain the whea berriest and add to the pan. Cook for 1 min, then gradually add the mushroom water and stock. Simmer over a medium heat for 50 mins, stirring occasionally.
Add the carrots, Parmesan and cream and cook for 10 mins. Season with salt and black pepper. Serve garnished with basil, Parmesan and remaining thyme.