Mushroom Risotto

Mushroom Risotto
2 cups rice
2 cups button mushroom
½ cup dried shitake mushrooms
8 cups chicken stock
1 cup apple juice
a few sprigs of thyme
1 handful of Parsley
2 shallots
2 tbsp Olive oil
½ cup grated Parmesan cheese
4 tbsp butter

Steps

• Heat chicken stock in a saucepan, leave on very low heat.
• Chop the parsley, grate the cheese, dice up the brown or button mushrooms keep aside. Add some hot chicken stock to hydrate porcini mushrooms, dice up once soft before using, keep aside.
•  Place a heavy based saucepan over low heat with olive oil and butter. Add the shallots and minced or grated garlic and sweat until soft.  Add the thyme, add the rice and stir using a wooden spoon until the rice is nicely coated and starts to look translucent on the edges.  About 2 minutes.
•  Deglaze with apple juice and stir until all liquid has been absorbed. Season with salt and pepper. Add the mushrooms.  Add one cup of chicken stock and continue stirring every minute or so.  Ensure the rice doesn’t stick to bottom.
•  When the liquid has reduced, add another cup and repeat process until stock is absorbed.  This takes approx 20 minutes.
• Add the chopped parsley.  Stir in butter, add the grated cheese, mix well and cover with lid. Rest 3 to 5 minutes before serving.
• Once served, grate some fresh Parmesan cheese on top.