Risotto with mushrooms, garlic, thyme and parsley

Finely chop the thyme leaves. Bake the mushrooms in 2 portions. Heat 0.5 tbsp olive oil in a very hot pan and add the mushrooms with thyme leaves. Bake for about 1 minute, mix everything together and add 0.5 chopped cloves of garlic and a pinch of salt. Add some parsley, a very small pinch of chilli powder and a small dash of lemon juice when they are nicely fried. Repeat these operations for the second portion.

Chop half of the fried mushrooms. Heat 1 tbsp olive oil in a large pan and let the shallot, the celery and a pinch of salt sweat for about 3 minutes.

Add the remaining garlic and 2 minutes after that, when the vegetables are soft, the rice. Allow the rice to cook, stirring constantly. After 2 or 3 minutes, the grains turn glassy. Pour, while stirring, the dry white wine or vermouth. When the wine or vermouth is in the rice, add a spoonful of broth and a pinch of salt.

Temper the heat and let the rice simmer. Add the chopped mushrooms. Keep spooning broth by the rice, stirring constantly. Wait until the broth has been absorbed before pouring a new spoon. This takes about 15 minutes.

Continue adding bouillon until the rice grains are soft, but still have a little bit of it. Add the remaining mushrooms. Check whether salt or pepper needs to be added.