Wild Mushroom Risotto

This is great as a starter or as a light supper

1. 1

   1. Soak the dried porcini mushrooms in a bowl with the hot vegetable stock for 5 or 10 minutes until soft. Then take them out and chop the mushrooms and set aside the stock. Chop the fresh mushrooms as well!
   
   2. In a frying pan cover the bottom with olive oil and add in the chopped onion and the garlic and then add the chopped mushrooms and simmer for 5- 8 minutes. Remove a small amount of the mushrooms for decoration.
   
   3. Add the rice to the pan and then stir in the glass of wine and the stock a little at a time letting the rice absorb the stock. I generally add 1/3 of the stock then cook for 5 minutes and repeat until all the stock is added season and cook for a further 5 mins (about 20 minutes in total) or until the rice is soft.
   
   4.Stir in the butter and half the grated parmesan and then serve topped with parmesan, some mushrooms and some chopped parsley.