Ingredients (serves 4)

• 1.5 litres chicken or vegetable stock
• 10 grams dried porcini mushrooms
• 100 grams butter
• 200 grams swiss brown mushrooms, sliced
• 300 grams button mushrooms, sliced
• 4 cloves garlic ,chopped finely
• 3 anchovy fillets, chopped finely
• 1 large brown onion , chopped finely
• 2-3 sprigs fresh thyme
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 CUP finely grated parmesan
• 1 tablespoon fresh thyme leaves

Method

1. Bring stock and dried porcini mushrooms to a gentle simmer in a med. saucepan
2. Meanwhile, melt 30 g of the butter in a lge. heavy based saucepan , cook mushrooms in batches, stirring over high heat until softened and browned slightly .
3. Add garlic, cook, stirring until fragrant, but not browned. .Season to taste , remove from pan.
4. melt 50 g of the remaining butter in same heavy based pan . Cook onion, anchovies and thyme sprigs, stirring until soft.
5. Add the rice, stir to coat in onion mixture. Cook , stirring for 1 minute. Add wine, simmer, uncovered, until liquid had absorbed
6. Stir in 1/2 cup of hot stock< cook , stirring over low heat ,until liquid has absorbed. Continue adding stock mixture, 1/2 cup at a time ,stirring between each addition, until all the liquid has been absorbed. ( this step should take about 20 minutes)
7. Discard thyme sprigs. Stir in mushrooms, parmesan, thyme leaves and remaining butter . Season to taste

Notes

Mushrooms .. so good for you ... garlic great for immune system .. how can you go wrong ! Hearty and warming , a great winter meal idea.