Risotto with Mushrooms

A light but filling dish.  The addition of wild mushrooms gives this risotto a wonderful flavour.

Ingredients

15g dried mushrooms, preferably porcini

200g fresh mushrooms thinly sliced

Juice of ½ lemon

75g butter

2 tbsp finely chopped fresh parsley.

900 ml simmering meat, chicken or vegetable stock (I prefer mushroom stock)

2 tbsp olive oil

1 small onion, finely chopped.

275 g Arborio rice

120 ml dry white wine

Grated Parmesan

Salt and freshly ground black pepper

Method

Soak the dried mushrooms in a small bowl in 300ml warm water for 30 minutes.  Rinse mushrooms thoroughly.  Reserve water.

Toss the fresh mushrooms with the lemon juice.  In a large, pan melt a third of the butter.  Stir in the fresh mushrooms and cook until they begin to brown.  Add the fresh parsley, cook for some more seconds, then remove and set aside.

Place the stock in a saucepan.  Add the mushroom water and simmer gently until needed.

Heat another third of the butter with the olive oil in the pan the mushrooms were cooked in.  stir in the onion and cook until soft and golden.  Add the rice, stirring for 1-2 minutes to coat the grains.  Add the soaked and sautéed mushrooms and mix well

Pour in the wine and cook over moderate heat until it is absorbed.  Gradually add the hot stock.  Following steps 4-5 for making risotto.

Remove the risotto pan from the heat.  Stir in the remaining butter and the parmesan.  Season to taste.  Allow the risotto to rest for 3-4 minutes before serving.