Leek, mushroom and thyme risotto recipe | Gourmet Traveller

Ingredients

• 25 gm dried wild mushroom pieces
• 1 1/2 litres hot chicken or vegetable stock (6 cups)
• 80 ml olive oil (⅓ cup)
• 120 gm butter, diced
• 500 gm portobello mushrooms, thickly sliced
• 1 leek (white and pale green parts only), halved and thinly sliced
• 4 garlic cloves, finely chopped
• 400 gm carnaroli rice (2 cups)
• 1 tbsp thyme
• 125 ml dry white wine (½ cup)
• 120 gm mascarpone
• 50 gm parmesan, finely grated, plus extra to serve (⅔ cup)
• Finely grated rind of 1 lemon