Risotto with Mushrooms

SERVES 5

INGREDIENTS

2 tbsp extravirgin olive oil

80g unsalted butter, chopped

1⁄3 of small onion, finely chopped

300g arborio rice

90ml dry white wine

15g dried porcini mushrooms, soaked in water 10 mins, drained and chopped, reserving soaking water for risotto 400g fresh mixed mushrooms, cleaned and roughly chopped

1.2L chicken stock or vegetable stock, boiling

60g ParmigianoReggiano, grated

METHOD

1

Heat oil and 20g of the butter in a large saucepan on medium heat. Cook onion for 2-3 minutes, add a pinch of salt and cook until softened. Add rice and stir to coat grains. Stir in wine and keep stirring until wine has evaporated. Then add all the mushrooms and cook for 2 minutes. Add a pinch of salt. Add the boiling stock, one ladle at a time, allowing the rice to absorb the liquid between additions. Keep stirring for 15-17 minutes, until the rice is creamy and cooked, but still firm to bite. Remove from heat. Add cheese and remaining butter and stir to combine. Let stand for 2-3 minutes before serving. Risotto should look creamy and runny. If not, just add a little more stock.