before serving this mushroom risotto,top with fresh parmesan
TAKES 30MINS SERVES 4 Put 30g dried porcini mushrooms in a bowl, cover with 150ml boiling water; soak for 15mins. Melt 25g butter with 1tbsp oil; fry 1 chopped onion for 5 mins. Add 250g sliced mushrooms, 1 diced garlic clove; cook for 5 mins. Add 250g risotto rice; cook for 1 min, stirring. Pour in 100ml white wine; cook for 5 mins. Add 30g Porcini mushrooms and most of soaking liquid; simmer. Add 750ml hot vegetable stock; simmer until most is absorbed. Repeat until rice is tender. Take off heat and stir in 25g butter.