Mushroom Risotto

Step 1.Soak the dried porcini in 250 ml hot water for 15 minutes. Lift out, chop, and reserve the strained soaking liquid. Stir that liquid into the hot vegetable stock and keep it at a gentle simmer.

Step 2.Heat the olive oil and 1 tbsp butter in a wide pan and saute the fresh mushrooms over high heat for 5 to 6 minutes until golden. Season lightly and set aside.

Step 3.In the same pan melt 1 tbsp butter, add the shallot and cook gently for 4 to 5 minutes until soft, then add the garlic and chopped porcini and cook 1 minute.

Step 4.Add the rice and toast it, stirring, for 1 to 2 minutes until the edges turn translucent.

Step 5.Pour in the white wine and stir until it is almost fully absorbed.

Step 6.Add the hot stock one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.

Step 7.Continue for about 18 to 20 minutes until the rice is creamy and al dente, with a loose flowing consistency.

Step 8.Stir most of the sauteed mushrooms back in during the last few minutes of cooking.

Step 9.Remove from the heat and beat in the remaining 2 tbsp butter and the parmesan vigorously to make it creamy and glossy (the mantecatura). Adjust salt.

Step 10.Rest 2 minutes, then serve topped with the reserved mushrooms and chopped parsley.