Wild mushroom risotto

Ingredients (serves 4)

4 Shallots, finely diced 25g Salted butter 4 tbsp Wild mushrooms 250ml White wine 250g Arborio Risotto rice

1 tsp Thyme 750 ml Water, 200g Cheddar cheese, grated 125ml Double cream

Method
1. Heat a large, open sauté pan and gently soften the shallots in the butter. Add the dried mushrooms, then the rice and fry gently until the rice becomes slightly translucent at its edges.

2. Pour in a good glass of white wine and let this reduce. Start adding water gradually, by the glassful, letting the rice absorb it as it continues to cook. Keep adding the water until the rice is nutty, or nearly cooked.

3. Finally, stir in the double cream, freshly picked thyme leaves and the grated cheese. Season well with freshly ground salt and pepper and serve.