Ingredients

1.6 litres The Stock Merchant Chicken Stock
70g unsalted butter
3 tbsp extra virgin olive oil
800g organic cup mushrooms
sea salt
freshly ground black pepper
2 tbsp fresh thyme leaves
1 medium brown onions, finely diced
2 ½ cups La Risera Organic Arborio Rice
½ cup dry white wine
150g small peas (fresh or frozen)
100g parmesan, finely grated, plus extra to serve

Method

1. Bring the stock to a boil in a large saucepan then reduce the heat to a simmer.
2. Place a wide, heavy pot over medium heat and add 1 tbsp of butter and 1tbsp of olive oil. Trim and slice the mushrooms, season with salt and pepper and cook until they have given off their liquid and the liquid has reduced to about 1 tbsp, about 10 minutes. Add half the thyme and cook for another minute, then remove mushrooms and set aside.
3. Place the pot back on heat, add 1 tbsp of butter and remaining olive oil. Add the onion and cook, stirring frequently, until soft but not browned. Add rice and stir until the grains start to turn opaque. Add the wine and stir until it evaporates 2 completely, about 2 minutes.
4. Add 1 cup of stock and cook, stirring constantly until it has all been absorbed, continue adding stock, half a cup at the time, stirring and allowing it to be absorbed before adding more.
5. After about 15 minutes, stir in the fresh peas (if using frozen, add just before finishing).
6. Fold mushrooms, remaining butter and parmesan into the rice. Taste and check seasoning.
7. Enjoy!