Mushroom Risotto

(serves 2 as a main course, or 4-6 as a side dish)

Ingredients

• 1 tbsp dried porcini mushrooms
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 225g/8oz fresh brown mushrooms, sliced
• 1 package of Salty Don’s Smoked Risotto
• 150ml/5oz dry white wine
• 1.4 litres/5-6 cups hot vegetable stock
• 125ml/1/2 cup freshly grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp butter
• coarse salt and freshly ground black pepper
• freshly grated parmesan cheese, to serve

1. Soak the porcini mushrooms in hot water for 10 minutes, then drain well and roughly chop.

2. Heat the oil and butter in a large, heavy based saucepan and add the onion and garlic. Sauté over a gentle heat for 2-3 minutes, until softened. Add all the mushrooms and sauté for a further 2-3 minutes, until lightly browned.

3. Stir in the rice and stir until the kernels become translucent. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock (about 1/2 cup) and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

4. Add salt and pepper to taste and stir in the parmesan cheese. Remove from the heat and stir in the parsley and butter.
Serve with freshly grated Parmesan cheese.