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Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Meanwhile, melt the butter in a large ovenproof, lidded casserole over a medium heat, add the onion and fry gently, covered, for 10 minutes until softened without colouring. Add the rice and stir for about 1 minute, then pour in the wine and simmer until almost completely absorbed. Stir in the porcini, pour in the stock and season, bring to a vigorous boil, stirring, then cover and cook in the oven for 25 minutes. Scatter the garlic cloves over the base of a small roasting dish, drizzle over the oil and scatter over the thyme. Roast in the oven at the same time.
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