Wild Chinyika Mushroom Risotto with Fresh Thyme - The Cook's Cook

Name: Wild Chinyika Mushroom Risotto with Fresh Thyme - The Cook's Cook
Total time: 45 min
Ingredients: 270 g (3 cups) wild chinyika (or other) mushrooms, cleaned and chopped into bite-size pieces*; 1.7 liters (7 cups) vegetable stock; 1 tablespoon olive oil; 60 g (1/4 cup) butter; 1 medium onion, finely chopped; 1 clove garlic, minced; 200 g (1 cup) Arborio rice; 240 ml (1 cup) dry white wine; 45 g (1/2 cup) plus 2 tablespoons finely grated Parmesan cheese; 1 1/2 tablespoons fresh thyme leaves, finely chopped plus 1 sprig for garnish; Salt and freshly-ground black pepper, to taste

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In southern Zambia we use chinyika mushrooms in our risotto because they are meatier and more robust than other native varieties. Not unlike a shiitake,

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Ingredients

270 g (3 cups) wild chinyika (or other) mushrooms, cleaned and chopped into bite-size pieces*
1.7 liters (7 cups) vegetable stock
1 tablespoon olive oil
60 g (1/4 cup) butter
1 medium onion, finely chopped
1 clove garlic, minced
200 g (1 cup) Arborio rice
240 ml (1 cup) dry white wine
45 g (1/2 cup) plus 2 tablespoons finely grated Parmesan cheese
1 1/2 tablespoons fresh thyme leaves, finely chopped plus 1 sprig for garnish
Salt and freshly-ground black pepper, to taste