Porcini risotto

Ingredients

• 190 g Arborio rice
• 590 ml Water, boiling
• 760 ml Home made vegetable stock
• 50 ml Extra virgin olive oil
• 60 ml Dry white wine
• 450 g Mushroom, diced
• 1 pcs Shallots, finely chopped
• 1 clove Garlic, chopped
• 30 g Dried porcini mushrooms
• 1 sprig Thyme, fresh
• 1/4 tsp Fine sea salt
• 1/4 tsp Pepper, black ground

Method

1. Soak the porcini mushrooms in boiling water until softened, for 10 minutes.
2. Drain the mushrooms, reserving 235ml of soaking water.
3. Chop the soaked mushrooms and place aside.
4. Pour the soaking liquid into a saucepan.
5. Stir in the vegetable stock and season with salt and pepper.
6. Warm the stock over low heat.
7. Heat 2 tablespoons of the oil until simmering.
8. Add the garlic and shallot.
9. Cook for 2 minutes.
10. Add the rice and porcini mushrooms.
11. Add the wine and cook until wine has evaporated.
12. Add 1/4 of the stock and cook over medium heat until nearly absorbed.
13. Continue adding stock and cooking until the rice is al dente, for 20 minutes.
14. Season with salt and pepper and place aside.
15. Heat remaining oil in a skillet.
16. Add the fresh mushrooms and thyme.
17. Cook for 8 minutes.
18. Discard the thyme and season with salt and pepper.
19. Spoon the mushrooms over risotto and serve.