Directions

Have a large-ish pan of stock simmering gently before you even start but keep a lid on it.

Make a battuto (it’s just a chopped mixture of stuff) from the onion, celery carrot and half of the mushrooms. It’s a good idea to peel the celery to get rid of the stringy bits but you are chopping it small so don’t panic. Chop them as small as you can – ideally about the size of a grain of rice.

Slice the rest of the mushroom fairly thickly (about half a centimetre)

fry it gently with a bit of salt and with a lid on in a saucepan, not a frying pan.

When the onion is cooked put the rice in and turn up the heat. fry it all for about a minute making sure it is all mixed together.

if you are using wine or sherry tip about a glass in now, if not ladle one shot of stock in, stir and cook until the liquid has almost disappeared

Put the thyme in.

Then another ladle and so on until the rice is cooked (usually about 15-18 minutes)

When the rice has been on for about 10 minutes gently fry the sliced mushrooms

When the rice is done,stir in the parmesan if you are using it, stir it and then put it on the plates.

Artfully arrange the sliced mushrooms on top