A fantastically flavoursome risotto that’s worth spending a bit of time standing at the stove.

Total Time: 1 hr

Prep: 30 min

Cook: 30 min

Serves: 4

Difficulty: Easy

Ingredients

Virgin Olive Oil: 1 tbsp

Porcini Mushrooms: 20g dried

Chestnut Mushrooms: 250g

Arborio Rice, dry: 150g

Onion: 1 medium – diced

Garlic: 2 cloves – crushed

Dry White Wine: 100ml

Parsley: 1 tbsp – chopped

Parmesan: grated to serve

Instructions

1. Place the Dried Porcini Mushrooms in a measuring jug and add 750ml boiling water
2. Fry the Onions in 1 tbsp of Virgin Olive Oil in a large wide saucepan (lid on) over a gentle heat for 3 minutes until the onions are softened but not brown. Stir occasionally.
3. Turn the heat down and add the Garlic. Fry for 1 minute, stirring regularly.
4. Add the Chestnut Mushrooms and stir for a further 2 mins before adding the Dry White Wine.
5. When the wine has all but gone, evaporated and been absorbed, add the Arborio Rice.
6. Drain the Dried Porcini Mushrooms, reserving the stock, chop into small pieces.
7. Add the Dried Porcini Mushrooms and 150ml of the mushroom stock to the saucepan and cook for 1 more minute, stirring regularly.
8. Add the remainder of the stock to the saucepan on a low heat stirring frequently until the stock has been absorbed (roughly 18 minutes).
9. Add and Salt and Pepper to taste. Stir thoroughly to combine.
10. Stir in the Parsley for 1 more minutes. By this time the rice should be ‘al dente’ – that is, it should be mostly cooked, but with a little bit of bite.
11. Serve sprinkled with Grated Parmesan and a side salad, if you wish.