Mushroom Risotto

• 300g Arborio rice
• 30g dried porcini mushrooms, soaked in hot water
• 300g fresh cremini mushrooms, sliced
• 1.2L warm vegetable or chicken stock
• 150ml dry white wine
• 1 onion, finely diced
• 3 garlic cloves, minced
• 4 tbsp butter
• 80g Parmigiano-Reggiano, grated
• Fresh thyme and parsley
• Salt and white pepper

Instructions

1. 1

   Soak porcini in 300ml hot water 20 minutes. Strain, reserving liquid. Chop porcini.

2. 2

   Sauté onion in 2 tbsp butter until soft. Add garlic and fresh mushrooms, cook until golden.

3. 3

   Add rice and toast 2 minutes until translucent at edges. Add wine and stir until absorbed.

4. 4

   Add warm stock one ladle at a time, stirring constantly and waiting until each addition is absorbed. This takes 18-20 minutes.

5. 5

   Add porcini and their strained soaking liquid in the last 5 minutes.

6. 6

   Remove from heat. Stir in remaining butter and Parmigiano vigorously. Season. Serve immediately.

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