Wild Mushroom & Thyme Risotto

Heat a wide frying pan over high heat. Add the olive oil and brown the mushrooms in batches, cooking for 6 to 8 minutes without crowding. Season with half the salt and set aside.

Melt 20 g of the butter in a heavy saucepan over medium heat. Cook the shallots for 4 minutes, then add the garlic and half the thyme. Stir for 30 seconds.

Add the arborio rice and stir for 2 minutes until the edges look translucent. Pour in the white wine and simmer until almost fully absorbed.

Add the hot stock one ladle at a time, stirring frequently and letting each addition absorb before adding the next. Continue for 17 to 19 minutes, until the rice is al dente and fluid.

Fold in two-thirds of the mushrooms. Remove from the heat and vigorously stir in the remaining butter, the grated parmesan, lemon zest, 1 teaspoon lemon juice, the remaining salt and the pepper.

Cover and rest for 2 minutes. Spoon into warm shallow bowls and top with the remaining mushrooms, the parsley, the remaining thyme and parmesan shavings.