Serves 4

Ingredients:
400g risotto rice
1.5 litres chicken stock
1 onion, diced
2 garlic cloves, chopped
350-500g mixed mushrooms (like shitake, ceps, button and Portobello and chanterelles)
2 T Dried porcini mushrooms, soaked in ½ cup boiling water
125ml white wine
75g butter
1/2 cup grated parmesan
Olive oil
Salt and pepper
Chopped flat leaf parsley to garnish

Fry the onions, mushrooms and garlic in half the butter and a slug of olive oil until the onion begins to soften and mushrooms start to colour. Add the rice and stir fry for a minute to cover each grain with butter. Add the dried porcini and soaking liquid and cook for another minute or two before adding the white wine. Once the wine has been absorbed start adding the hot stock ladle by ladle until it has all been absorbed. Stir through the parmesan and remaining butter, season with salt and pepper and serve with a sprinkling of flat leaf parsley.