25g pack dried porcini mushrooms
150 g chestnut mushrooms
2 tbsp olive oil
1 small onion
2 garlic cloves, crushed
chopped coriander plus extra to serve
350g risotto rice
750ml hot vegetable stock
handful grated Parmesan
(or vegetarian alternative), plus shavings, to serve
Put the porcini mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
Drain the mushrooms, reserving the liquid, and chop. Add rice to the pan, then stir well. Add all the mushroom and pour the stock and 100ml the porcini mushroom liquid slowly and bring to the boil, low h
Season to taste, cover for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with chopped coriander and Parmesan.