Ingredients
Method
1.Bring stock and dried porcini to a gentle simmer in a medium saucepan.
2.Meanwhile, melt 30g of the butter in a large, heavy-based pan; cook mushrooms, in batches, stirring over high heat, until softened and browned lightly. Add garlic, cook, stirring, until fragrant but not browned. Season with salt and freshly ground black pepper. Remove from pan.
3.In the same pan, melt 50g of butter. Add onion, anchovies and thyme; cook, stirring, until soft but not coloured. Add rice, stir to coat well with onion mixture; cook, stirring, 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
4.Stir in 1/2 cup of hot stock; cook, stirring, over a low heat, until the liquid is 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).
5.Discard thyme sprig. Stir in mushrooms, parmesan, thyme leaves and remaining butter. Season to taste with salt and freshly ground black pepper.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
