Wild Mushroom & Parmesan Risotto

Serves 4 people

Method

1. Put the dried mushrooms into a mixing bowl, cover with warm water and leave to soak for 20 minutes
2. Heat the oil in a pan, add the chopped onion and cook until it becomes soft.  Add the Arborio Rice, cook on a low heat for a few minutes.
3. In a separate pan boil the stock.  Add the wine to the rice and reduce the liquid.
4. Add the mushrooms and the water they are soaking in, then bring the water to the boil and simmer gently.
5. Whilst the water is being reduced, add the stock, a little at a time, simmer until the water has reduced completely.
6. Add the Parmesan  Cheese, Creme Fraiche, and some of the Parsley, pinch of salt and pepper, and give a quick stir shortly before serving the dish.
7. Garnish the dish with a little Parsley.

Ingredients

2 cups of Arborio Rice

1 medium Onion diced into 1cm pieces

5 tablespoons of Vegetable Oil

100ml White Wine

18g pack of Porcini Mushrooms

125g of Mixed Wild Mushrooms cleaned and cut into 1 inch pieces

6 cups of Vegetable stock

100g of Parmesan Cheese

2 tablespoons of Creme Fraiche

20g Chopped flat Parsley to garnish

Salt & Pepper to season