Mushroom Risotto

METHOD

Add the porcini mushrooms, boiling water and crumbled stock cubes to soak for around 15 minutes and then drain the mushrooms and leave the mushroom stock to the side for later.

Heat olive oil in a pan with add garlic and onions and sweat until they become crispy. Add the chopped mushrooms, garlic and salt and cook for around 7 minutes.

Add in the dried rice and white wine. Keep stirring and slowly add the stock in bit by bit until this dissolves and the rice is al dente.

Finish the dish off with butter, parsley leaves and parmesan.