Classic Mushroom & Thyme Risotto

Heat the vegetable stock in a saucepan and keep it at a gentle simmer over a low heat.

In a separate large, heavy-based pan or pot, heat the olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.

Add the minced garlic and sliced mushrooms to the pan. Cook for 5-8 minutes until the mushrooms have released their liquid and started to brown. Stir in the fresh thyme leaves.

Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are coated in oil and slightly translucent at the edges. This is called 'toasting' the rice.

If using, pour in the white wine and let it bubble away, stirring until it has been fully absorbed by the rice.

Begin adding the hot stock, one ladleful at a time. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Continue this process for 18-20 minutes.

After about 18 minutes, start tasting the rice. It should be tender with a slight bite in the centre (al dente). You may not need to use all the stock.

Once the rice is cooked, remove the pan from the heat. Vigorously stir in the butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to your taste.

Let the risotto rest for a minute, then serve immediately in warm bowls with an extra grating of Parmesan on top.