Mushroom Risotto with Porcini and Parmesan

What you need

• 15 g (1/2 oz) dried porcini
• 400 g (14 oz) mixed fresh mushrooms, sliced
• 1.2 l (5 cups) vegetable stock, kept hot
• 1 tbsp olive oil
• 60 g (4 tbsp) butter
• 1 onion, small, finely chopped
• 1 cloves garlic, minced
• 300 g (1 1/2 cups) arborio rice
• 100 ml (scant 1/2 cup) dry white wine
• 50 g (1/2 cup) parmesan, finely grated
• 2 tbsp fresh parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Soak the dried porcini in 250 ml (1 cup) hot water for 20 min. Lift them out, chop them, and strain the soaking water through a fine sieve into the stock.

2. 2

   Bring the stock to a bare simmer in a saucepan and keep it hot.

3. 3

   Heat the olive oil and 20 g of the butter in a wide pan over high heat. Cook the fresh mushrooms in a single layer, in batches, until golden, 6-8 min.

4. 4

   Add the garlic and chopped porcini for the last minute. Season with salt and move everything to a plate.

5. 5

   In the same pan, melt half of the remaining butter over medium heat. Cook the onion until soft but not colored, about 5 min.

6. 6

   Add the rice and stir for 2 min, until the grains turn translucent at the edges.

7. 7

   Pour in the wine and stir until it has evaporated, 1-2 min.

8. 8

   Add the hot stock one ladle at a time, stirring often and waiting until each is almost absorbed before adding the next.

9. 9

   After 16-18 min the rice should be creamy and tender with a slight bite. Stir in the mushrooms for the last 2 min.

10. 10

    Take the pan off the heat. Beat in the rest of the butter and the parmesan, then cover and rest for 2 min. Loosen with a splash of hot stock if it looks stiff.

11. 11

    Season with salt and black pepper, sprinkle with the parsley and serve at once.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.