Mushroom and Leek Risotto with Parmesan Crisp

1. Bake the Parmesan Crisps

1. Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
2. Spoon about 30g of the grated Parmesan into two neat, thin circular mounds on the baking sheet.
3. Bake for 5 to 6 minutes until golden, bubbly, and lace-like. Remove and let cool completely on the sheet to firm up.

2. Sauté the Mushrooms

1. Bring the stock to a gentle simmer in a small saucepan over low heat.
2. In a wide skillet or Dutch oven, heat 1 tablespoon of olive oil and 10g of butter over medium-high heat.
3. Add the sliced mushrooms and cook undisturbed for 3 minutes to develop deep browning, then stir and cook for another 2 minutes until tender. Season with a pinch of salt and pepper, stir in the minced garlic and half of the fresh thyme, then transfer to a small bowl and set aside.

3. Build the Risotto Base

1. Reduce the heat to medium and add the remaining tablespoon of olive oil and 10g of butter to the same pan.
2. Add the sliced leeks and cook gently for 4 to 5 minutes until soft and translucent, without browning.
3. Add the risotto rice and stir continuously for 1 to 2 minutes until the grains are translucent at the edges and lightly toasted.
4. Pour in the white wine, stirring constantly until completely absorbed by the rice.

4. Simmer and Finish

1. Add a ladleful (about 150ml) of warm stock to the rice, stirring gently and frequently until the liquid is almost completely absorbed.
2. Continue adding stock ladle by ladle for 16 to 18 minutes, letting each addition absorb before adding the next, until the rice is tender with a slight bite in the center.
3. Fold in the cooked mushrooms (reserving a few nice slices for garnish) along with any resting juices.
4. Turn off the heat. Beat in the remaining 20g of butter and the remaining 40g of grated Parmesan vigorously to create a rich, silky glaze. Season to taste with salt and black pepper.

5. Plate and Serve

1. Divide the creamy risotto between two warm, shallow bowls.
2. Top each portion with the reserved sautéed mushrooms, a sprinkle of fresh thyme leaves, and stand a delicate Parmesan crisp on top just before serving.