Mushroom Risotto

Instructions

1. Take a medium bowl or jug and soak porcini mushrooms in boiling water for 10 minutes. Once soaked, remove mushrooms with a slotted spoon onto a chopping board and chop. Drain the liquid through a fine sieve into another jug, crumble the stock cube in, stir and set aside. *
2. In a medium deep-frying pan add olive oil and onion, sweat on a medium heat for 5 minutes until soft, then add garlic and sweat that for a couple of minutes. Add chopped chestnut mushrooms and fry for a few minutes until theyve softened, add porcini and risotto rice, stir well. *
3. Add white wine, stir, and keep stirring until it evaporates completely. Then start adding hot stock, bit by bit and keep stirring, only adding more when the last has evaporated. Keep going until all stock is gone, by this point the rice should be creamy, loose, and very close to being cooked (this should take about 20 minutes), if needed add another splash of boiling water to loosen. *
4. Take the pan off the heat, add butter, dried parsley, black pepper and parmesan, season with sea salt to taste. Stir well and leave to stand for a couple of minutes. *
5. While the risotto is standing, put a small frying pan on a high heat and dry fry your sliced mushrooms until caramelized, take off the heat and season to taste with a little salt and black pepper. *
6. To serve, add fresh lemon juice to risotto, stir once more and divide between four bowls and top with a drizzle of olive oil, fried mushrooms, parmesan shavings and extra black pepper. *