Ingredients:
50g dried porcini mushrooms
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g pack chestnut mushrooms, sliced and washed
300g risotto rice (Arborio)
175ml white wine
25g butter
Handful parsley leaves, chopped
50g parmesan, freshly grated

Method:
1. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 minutes, then drain into a bowl, discarding the last few tablespoons of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop mushrooms.

2. Heat the oil in a deep frying pan over a medium flame. Fry the onions and garlic for about 5 minutes until soft. Stir in the fresh and dried mushrooms, season and continue to cook for 8 minutes until the fresh mushrooms have softened.

3. Tip the rice into the pan and cook for 1 minute. Add the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir. It should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked

4. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and sprinkle over half the cheese and parsley. Cover and leave for a few minutes so that the rice can absorb any excess liquid as it cools. Give the risotto a final stir, spoon into bowls and sprinkle with the remaining cheese and parsley.