Ingredients

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 250g chestnut musrooms, sliced and washed
  • 300g risotto rice
  • 175ml glass white wine
  • 25g butter
  • 50g parmesan (or vegetarian parmesan), freshly grated
  • handful of parsley leaves, chopped

Instructions

  1. Soak the dried mushrooms in 1 litre of boiling water for 20 minutes. Drain the liquid in to a bowl, squeezing as much as possible from the mushrooms. Crumble the stock cube in to the liquid. Chop the mushrooms.
  2. Heat the oil in a deep frying pan, add the onion and garlic and fry until soft and golden. Stir in all the mushrooms and continue to cook until the fresh ones have softened.
  3. Stir in the rice. Add the wine and cook gently until it has evaporated. Add a quarter of the mushroom stock and simmer over a medium heat, stirring often, until the rice has absorbed all the liquid. Repeat three times.
  4. Continue stirring until the rice is cooked, if necessary add a little water. Remove from the heat, add the butter and scatter over half the cheese and parsley. Cover and allow to stand for a few minutes. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.