Porcini Mushroom Risotto

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Risotto rice		150g
Olive oil		1 tbsp
Garlic		1 clove
Onion (small)		1
Dried porcini mushrooms		10g
Mushrooms		200g
White wine		50ml
Stock cube		1
Hot water		750ml
Salt & pepper		a little
Parsley		a little

Method

Cook

40min

Finely chop the onions and garlic, and finely slice the mushrooms.

Dissolve the stock cube in the hot water in a pan and add the dried porcini then turn the heat on.

In a separate pan, put the oil and add the garlic. Fry gently.

Add the onions and fry for 2-3 minutes. Add the mushrooms and fry for a further 2-3 minutes. Add the unwashed rice and continue to fry.

Add the wine and season lightly with salt & pepper. Add the soup from Step 1 a ladle at a time and allow the rice to absorb the liquid.

Repeat until all the soup has been used, it takes around 20 minutes.

Season with salt & pepper. Turn the heat off when the rice is al dente. Put the lid on and steam on residual heat for 10 minutes.

Transfer to a serving dish, sprinkle with finely chopped parsley and enjoy!

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