Wild Mushroom & Thyme Risotto

Risotto is one of the great gifts of a gluten-free kitchen. The technique is the same as it has always been; the result needs no adaptation, no substitution, no apology.

What you'll need

• 320 g carnaroli or arborio rice
• 400 g mixed wild mushrooms — porcini, chanterelle, oyster
• 1.2 L warm vegetable or chicken stock (verify gluten-free)
• 1 shallot, finely diced
• 120 ml dry white wine
• 80 g aged parmigiano-reggiano, grated
• 40 g cold unsalted butter
• Fresh thyme, sea salt, black pepper, good olive oil

Method

1. Warm the stock and keep it at a low simmer beside your pan.
2. In a heavy-bottomed pan, sweat the shallot in olive oil until translucent. Add the mushrooms and a pinch of salt; cook until they release their water and begin to colour.
3. Add the rice and toast for two minutes, stirring, until the grains turn glassy at the edges.
4. Pour in the wine and let it evaporate completely.
5. Add stock one ladle at a time, stirring gently, allowing each addition to be absorbed before the next. About eighteen minutes.
6. Off the heat, fold in the cold butter and parmesan. Cover. Rest two minutes.
7. Finish with thyme leaves, a turn of pepper, and a final drizzle of olive oil.

Serves four as a main course. The leftovers, pressed into cakes and fried, are arguably better.