2 cups of flavorful mushrooms (Shiitake,Chanterelle or Oyster),cleaned & trimmed
2/3 cup dry white wine/or Brandy
5-6 cups Beef Stock (or use vegetable stock for a vegetarian option)
1/3 cup finely chopped white onion/shallots
1 ¾ cup arborio rice
250g Zany Zeus Crème Fraiche
4 Tablespoons fresh thyme (you can also use dried thyme)
Salt & pepper
Zany Zeus Creamy Feta to serve
Melt the butter/or heat oil in a deep,heavy medium sized saucepan over a medium heat. Add the onions/shallots & sauté for about 5 minutes until softened, add mushrooms (if using chanterelles, dry sauté first for a minute or two & let the mushrooms cook in their own juices before adding the butter).
Add the arborio rice & cook for a few minutes then stir to combine, add wine/or brandy & bring to the boil & reduce liquid by half for about 3-4 minutes.
Add the stock, 1/2 a cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly - stirring sloughs off the starch from the rice making the creamy sauce you are looking for in a risotto.
Wait until the stock is almost completely absorbed before adding your next 1/2 cup.
This process will take about twenty five minutes,the rice should be cooked & slightly chewy.
Stir through Zany Zeus Crème Fraiche, thyme & season with salt & pepper to taste, then ready to serve.
Garnish with Zany Zeus Creamy Feta,crumbled & thyme.
If cooking Gluten Free,use homemade stocks or gluten free packaged stock
Toss Rocket leaves/baby spinach through cooked risotto before serving
Left over stock can be used to loosen up the risotto, if needed to hold on the stove before serving