Creamy Jersey Mushroom Risotto with Local Herbs

Heat the vegetable stock in a saucepan and keep it simmering gently on the hob.

In a large skillet or frying pan, heat 1 tbsp of olive oil and 25g of Jersey butter over medium heat. Add the sliced mushrooms and cook until softened and lightly browned, about 8-10 minutes. Season with salt and pepper. Remove the mushrooms from the pan and set aside.

In the same pan, add the remaining 1 tbsp of olive oil and the remaining 25g of Jersey butter. Add the chopped shallots and garlic and cook until softened and translucent, about 3-4 minutes.

Add the Arborio rice to the pan and stir to coat with the oil and butter. Cook for 1-2 minutes, until the rice is slightly translucent.

If using, pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.

Begin adding the hot vegetable stock, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is cooked through but still has a slight bite (al dente).

Once the rice is cooked, stir in the cooked mushrooms, Jersey double cream, Parmesan cheese, thyme leaves, and chopped parsley. Season to taste with salt and pepper.

Serve immediately, garnished with extra Parmesan cheese and fresh parsley.