Wild Mushroom Risotto

Dried porcini mushrooms and fresh button mushrooms makes this a very tasty dish.

Instructions

Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes

Drain mushrooms and reserve liquid and mushrooms separately

Slice the button mushrooms

Heat oil and butter in skillet over medium/high heat

Add garlic and sliced fresh mushrooms

Sauté until mushrooms exude their liquid

Season with salt and pepper and chopped parsley

Set aside in a bowl

To make risotto:

Bring stock to a simmer on stove

Heat oil and 1-tbsp butter in a heavy pot on medium heat

Add onion and sauté for 3 minutes or until softened

Add rice and sauté until rice is coated with oil

Pour in white wine and simmer steadily until wine is absorbed

Pour in the dried mushrooms and the soaking liquid

Cook, stirring until most of the liquid has been absorbed

Add 1-cup of stock, and stir until most of the liquid is absorbed

Continue to add the stock in 1-cup quantities stirring most of the time until rice is creamy with a slight bite in the centre (about 18-20 minutes)

Stir in the mushrooms that have been set aside

Remove from heat and stir in remaining 1-tbsp butter and Parmesan cheese

Season with salt and pepper

Serves 4