Mushroom Risotto

30 minutes | serves 4


350g (12oz) arborio rice
200g Porcini Mushrooms, sliced
2 tablespoons Extra Virgin Olive Oil
1 onion, chopped
2 garlic cloves, finely chopped
150ml (¼ pint) dry white wine
1.2 litres (2 pints) hot vegetable stock
2 tablespoons chopped parsley
25g (1oz) butter
salt and freshly ground black pepper
freshly grated Parmesan Cheese, to serve



Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.


Add the mushrooms in the saucepan and fry for a further 2-3 minutes, until browned.


Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has
been absorbed.


Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.


Add the parsley and butter and season with salt and pepper.


Serve with freshly grated Parmesan cheese.