Porcini mushroom and garlic risotto

Mushroom risotto with plenty of garlic and herbs

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   1. On a large frying pan heat 1/2 tbsp. olive oil over a low heat, add garlic and chestnut mushrooms and cook them until soft – remove from the pan and set aside.
   2. Heat the remaining olive oil and add onion and rice, stir the ingredients and pour in 1/4 of the vegetable stock, stir it again and cover the pan with the lid.
   3. When the mixture becomes a bit thicker add porcini mushrooms and another 1/4 of the stock. Simmer until more liquid has been absorbed and continue adding more stock until the mixture is tender.
   4. Add cooked mushrooms and mix them with the risotto.