Ingredients

• 1 tbsp dried porcini mushrooms
• 2 tbsp olive oil
• 1 onion
• chopped
• 2 garlic cloves
• finely chopped
• 225g/8oz chestnut mushrooms
• sliced
• 350g/12oz arborio rice
• 150ml/¼ pint dry white wine
• 1.2 litres/2 pints hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g/1oz butter
• salt and freshly ground black pepper
• freshly grated parmesan (or similar vegetarian hard cheese)
• to serve

Directions

• Soak the porcini mushrooms in hot water for 10 minutes
• then drain well. 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 chestnut mushrooms 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.
• Roughly chop the soaked porcini mushrooms and stir into the risotto
• along with the parsley
• butter and salt and pepper. Serve with freshly grated Parmesan.