Risotto with mushrooms and pumpkin

Let the dried mushrooms soak in a little boiling water.

Heat 2 tablespoons of oil in a heavy pan with a thick bottom and fry the shallots in a low setting until soft.

Take the mushrooms from the soaking water and chop them. Keep the soaking water. Add the soaked mushrooms and pumpkin cubes to the shallot and fry for a few minutes at medium height.

Add the rice and shovel until all the grains shine. Pour in the wine and a portion of the stock.

Keep stirring until most of the moisture is absorbed by the rice and then add some stock. Repeat this and continue stirring well until the risotto is al dente after 15-20 minutes.

Switch off the heat source and stir the mascarpone and half of the Parmesan cheese through the risotto. Put the lid on the pan and let it rest.

Heat the rest of the oil in a frying pan and fry the thyme sprigs for about 1/2 minute.

Scoop the risotto and spread over deep plates. Place a sprig of thyme on each plate and sprinkle with some pepper.