Ingredients

• Bag of dried shiitake mushrooms
• 2 TBSP butter
• 1 large leek
• 2 cups chopped mushrooms
• 1 onion
• 2 cloves garlic, crushed
• 2 tsp thyme
• 2 cups aborio rice
• 1/2 cup white wine
• 5-6 cups vegetable stock
• Sour cream
• Sage butter
• Parmesan
• Toasted walnuts

Method

1. Place dried mushrooms in a bowl and cover in hot water for 30 minutes.
2. In a large pan, melt butter and add leek, mushrooms (not dried), onion, garlic & thyme.
3.  Cook until leek soft but not coloured.
4. Drain mushrooms (keeping the liquid for your stock!) and add to the pan.
5. Add aborio and coat, then add the wine and cook until most of the liquid has been absorbed.
6. Add the stock ladle at a time, stirring until the liquid is absorbed before adding the next.
7. When the risotto is soft to the bite, add sour cream and mix through.
8. Serve topped with sage butter, parmesan and toasted walnuts.