Ingredients

Steps

• Soak porcini mushrooms in hot water for 10 minutes and drain.
• Heat oil in a heavy saucepan and fry onion and garlic until softened.
• Add chestnut mushrooms and fry until browned.
• Stir in rice to coat in oil.
• Add wine and simmer until liquid is absorbed.
• Add stock one ladle at a time, stirring until absorbed before adding more.
• Chop soaked porcini and stir into risotto with parsley, butter, and seasoning.
• Serve with grated Parmesan.