Ingredients:
- 10g (1/2 oz) dried porcini mushrooms
- 1 onion, chopped
- 1 tbsp olive oil
- 225g (9oz) shitake, Portobello and chestnut mushrooms, diced
- 200g (8oz) risotto rice
- 150ml vegetable stock
- Parmesan cheese and chopped parsley to serve
Method:
Soak the porcini in boiling water for 30 minutes. Fry the onion in olive oil, then add all the mushrooms except the porcini. Stir in the rice. Strain the porcini and chop finely. Add them to the pan and simmer for 20 minutes. Preheat the oven to 150 C / 300F, gas mark 2. Stir in the vegetable stock, then put the risotto in a baking dish. Bake for 30 minutes. Sprinkle with the cheese and parsley to serve.
