2 Tbsp olive oil
6 Tbsp butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
½ tsp salt
1 ½ cups Spekko White Extra Long Grain Rice
½ cup dry white wine
5-6 cups warm chicken or vegetable stock
500 g porcini mushrooms (or use 500 g mixed exotic mushrooms), sliced
½ cup grated parmesan cheese

To serve
Cooked mushrooms
Fresh thyme leaves
Parmesan shavings

1. Heat the olive oil and 2 tablespoons of butter in a heavy-bottomed pot. Add the shallots and sauté until translucent. Add the garlic, salt, and rice, and toast the rice for a few minutes.

2. Pour in the white wine and stir until fully absorbed.

3. Add a ladleful of warm stock to the rice, stirring frequently until the liquid is absorbed. Continue adding stock, one ladle at a time, stirring frequently, until the rice is al dente (firm to the bite, but fully cooked) and creamy.

4. While the rice is cooking, prepare the mushrooms. Heat 3 tablespoons of butter in a separate pan. Add the mushrooms and sauté until golden and tender, with the water evaporated.

5. Add the cooked mushrooms (reserve a few for topping) and 2 tablespoons of butter to the rice, along with a generous sprinkle of grated parmesan cheese. Stir to combine.

6. Adjust seasoning with salt and pepper to taste.

7. Spoon into serving bowls, top with reserved cooked mushrooms, fresh thyme leaves, and parmesan shavings. Serve hot.