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Cep and Thyme Risotto
Dried ceps do most of the work here. The soaking liquid is the real ingredient.
4 · 45 minutes
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Ingredients
- 30g dried ceps
- 200g fresh ceps or bay boletes, sliced
- 300g carnaroli rice
- 1 onion, finely diced
- 150ml dry white wine
- 1.2 litres hot chicken or vegetable stock
- A few sprigs of thyme
- 60g butter
- 50g grated hard cheese
Method
- Soak the dried ceps in 300ml hot water for 20 minutes. Lift them out, chop, and strain the liquid into the stock.
- Soften the onion in half the butter. Add the rice and stir for two minutes until it looks glassy.
- Pour in the wine and let it disappear.
- Add the stock a ladle at a time, stirring, for about 18 minutes.
- Meanwhile fry the fresh ceps hard in butter with the thyme.
- Stir the soaked ceps into the rice, then beat in the remaining butter and the cheese. Top with the fried ceps.