Mushroom risotto with crisp shiitake mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom risotto 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp fresh thyme leaves 1 leek, diced 300g/10½oz wild mushrooms, including shiitake, roughly chopped 300g/10½oz arborio rice 1 Parmesan rind, plus 50g/1¾oz Parmesan, grated …