Yield: 6 Servings

Ingredients:

• 20 g dried porcini mushrooms
   
• 650 g fresh mushrooms (your choiceof button, shiitake, crimini) stems removed, sliced
   
• 4 cups veg or chicken stock
   
• 2 tbsp olive oil
   
• 3 tbsp butter
   
• 3 cloves of garlic, minced
   
• 1 medium onion, diced
   
• ¼ cup white wine
   
• 2 cups risotto rice 
   
• 1 ½ cups grated parmesan cheese
   
• Zest of lemon and juice
   
• Handful of parsley, chopped
   
• Salt and pepper

 Method:

1) Soak the dried mushrooms in 2 cups of hot water for 30 minutes. Reserve the liquid and pass through sieve lined with cheese cloth. Set liquid aside. Chop the soaked porcini mushrooms, set aside.

2) In a medium stock pot add porcini stock and chicken/veg stock. Bring to boil then keep on a low simmer.

3) Heat half the oil and butter in a medium frying pan. Sauté all the mushrooms for about 5-7 minutes, set aside. 
 

4) Heat remaining oil and butter in medium/large Le Creuset dutch oven. Add the onion and sauté for 10 minutes or until translucent. Add the garlic and cook for 1 minute. Add the rice, stir to coat with oil and butter for 1 minute. Add in the white wine and allow majority of liquid to evaporate.

5) Next, add a ladleful of stock and stir over medium heat until it is absorbed. Continue adding stock, a ladleful at a time for about 18 minutes, or until most of the stock has been added and the rice is tender but still has a little bite (al dente).

6) Turn heat off, add cooked mushrooms, parmesan, lemon juice, zest and chopped parsley.

7) Taste for seasoning. Add salt and pepper to taste.