Portabella with creamy mushroom risotto

Chop the chestnut mushrooms coarsely. Cut the stems from the portabellas and cut these stalks into slices. Heat 2 tablespoons of olive oil in a frying pan and gently fry the onion. Spoon the mushrooms and portabella stalks through them and bake them brown.

Stir in the rice and bake until the grains shine. Add half of the stock and cook the rice in 4-5 minutes to a smooth risotto. Stir regularly and add the rest of the stock in 2-3 more times.

Brush the portabella hats around with olive oil and fry them in a hot grill pan for 4-5 minutes until tender and brown stripes appear. Place the portabellas on hot plates.

Stir the butter and cheese through the risotto and scoop the risotto in and around the portabella's. Sprinkle the thyme over it. Delicious with a tomato salad.