Step 1

Place a bowl onto mixing bowl lid and weigh dried porcini mushrooms and boiling water into it. Set aside to soak for 15 minutes.

Step 2

Place a separate bowl onto mixing bowl lid and weigh rice into it. Cover with warm water and set aside to soak for 15 minutes.

Step 3

Place oil, leek and garlic into mixing bowl, then chop 2 sec/speed 6. Scrape down sides of mixing bowl with spatula, then sauté 3 min/120°C/speed 1 (TM31: 3 min/Varoma//speed 1).

Step 4

Add oyster and Swiss brown mushrooms, then sauté 3 min/120°C//speed 1, without measuring cup (TM31: 3 min/Varoma//speed 1).

Step 5

Add 200 g of water, stock paste, thyme, drained rice, porcini with soaking liquid, stir thoroughly with spatula, scraping base of mixing bowl to loosen the rice, then cook 50 min/100°C//speed 1. Season with pepper and stir in lemon juice.

Step 6

Divide risotto evenly among bowls, sprinkle with pecorino and extra thyme sprigs, then serve immediately.