Mushroom Risotto

So, this is my first attempt at making risotto, which I cooked tonight. And it turned out pretty good. A combination of recipes here with quantities adjusted here and there! Too much onion I think.

Mixed Mushroom Risotto
Serves 4

Preparation time less than 15 mins
Cooking time 30 min

Ingredients
A generous amount of olive oil for cooking onions
2 small onions, chopped
2 garlic cloves, finely chopped
300g Vialone nano or arborio rice
200g chestnut mushrooms, sliced
10g dried porcini mushrooms
150ml dry white wine
1 litre hot vegetable stock
2 tbsp chopped fresh parsley
25g butter
salt and freshly ground black pepper to season
100g freshly grated parmesan cheese, to serve

Method
1. Soak the mushrooms in hot water for 10-20 (as directed) minutes, then drain well. I tend not to use the soaking liquid in the risotto directly because it often has a gritty texture. At the same time heat the oil in a large, heavy based saucepan and add the onion and garlic. Heat gently to soften the onions for 4-5 minutes.

2. Stir in the rice and coat evenly in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a 100ml of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Using this traditional method, you need to ensure that the stock you are using is really hot to ensure the risotto is evenly cooked throughout. Adding a small amount each time ensures the risotto rice becomes plump and tender. Cook for 20-22 minutes then remove the pan from the heat and leave to stand

3. To finish the risotto, heat a little olive oil in a frying pan. Add the mushrooms to the pan and fry for a few minutes.

4. When the mushrooms have softened, mix them through the risotto base and cook the rice for a further few minutes. Also add the soaked porcini mushrooms which you should chop roughly. Once the rice is soft (soft but with a little bit of bite, ever so slightly al dente), stir in three-quarters of Parmesan. Season with salt and freshly ground black pepper.

5. To serve, place the risotto into the middle of four serving dishes and drizzle over a little white truffle oil and the remainder of the freshly grated Parmesan Cheese.