Made by an Italian so has a certificate of authenticity 🙂 Simple and delicious. Enjoy!
Cooking time: around 1 hr
25g dried porcini mushrooms
1- 1,5 litre chicken stock
150g risotto rice
parmesan, to serve
1. Soak the porcini mushrooms in boiled water (around 300ml) for 30 mins. Drain the mushrooms and add the mushroom liquid to the chicken stock.
2. Heat the olive oil in the frying pan over medium high heat. Fry the onion until soften (3-4 min.). Add the porcini mushrooms to the pan and cook for another 2-3 minutes.
3. Add the risotto rice to the pan and toast the rice for 2 minutes. Gradually add the chicken stock to the pan – around 150ml at a time. Stir the rice until the liquid is absorbed and then add more stock. Cook until the chicken stock has finished and the rice is al dente and creamy.