Mushroom risotto

Well, my food photography skills could really need improvement, but this risotto was awesome. I can't remember what kind of mushrooms I bought at the farmers market, but you can use whatever kind you like.

1 x basic risotto recipe
7 T. butter, plus a little extra
4 large handfuls of wild fresh mushrooms
sea salt and freshly ground black pepper
1 T. freshly picked thyme leaves
2 cloves of garlic, peeled and finely chopped
2 1/2 cups hot vegetable or chicken stock
1-2 handfuls of freshly grated Parmesan cheese
a handful of fresh flat-leaf parsley, leaves picked and chopped
juice of 1 lemon
olive oil

First make your basic risotto recipe, then leave your rice to one side while you prepare the mushrooms. Heat a large frying pan, add a knob of butter to it and when it starts to foam, scatter your mushrooms in with a little seasoning. Toss around and cook for a minute, then add thyme and garlic. Cook for a couple more minutes until mushrooms are tender. Season to taste.

Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil and then turn the heat down to a simmer. Add the cooked mushrooms and cook until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked.

Turn off the heat, beat in the rest of the butter, Parmesan, parsley and lemon juice, then check the seasoning and add salt and pepper if needed.