Mushroom Risotto (Jamie Oliver style)

• 14 g Dried mushrooms (Black Trumpet)
• 2 handfuls of risotto rice per person
• 1 x shallot
• 40ml of wine
• 10 sprigs of thyme
• 1-2 liters of mushroom stock (depending on how much rice)
• butter
• olive-oil
• 1/4 cup of Parmesan

Prepare stock by heating on the stove top.
Add some of the warm stock about a cup to the dried mushrooms and let sit for 20min.

Heat pan and add 2 tablespoons of butter, then add chopped shallots
After the shallots have cooked through (not browned) add thyme.
Add the rice and cook until starts to pop at this stage add the wine and let simmer for 2 min.

Now add 2 cups of stock let the rice absorb it then, add half a cup at a time and let the rice absorb do this until the rice is nearly cooked then add the stock that the mushrooms have been sitting in and the mushrooms and stir and cook for anyother 5 min.
When the rice is done take off the heat and the mushrooms have been added the butter and parmasen and let sit of at leased 10min.
We let it sit for an hour which was too long. Next time I think I will try a traditional risotto not the Jamie Oliver style.