Wild Mushroom & Parmesan Risotto

• 320 g Arborio Rice by Goya
• 300 g Button Mushrooms, sliced
• 20 g Porcini Mushrooms, Dried
• 100 g Yellow Onion, finely diced
• 10 g Garlic, minced
• 900 g Vegetable Stock by Ahold
• 120 g White Wine
• 100 g Parmesan Cheese, grated
• 60 g Butter
• 10 g Parsley, chopped

Steps

1. Soak the dried porcini in enough hot water to cover, about 15 minutes, then drain, reserving the soaking liquid, and roughly chop.
2. Finely dice the onion and garlic, and slice the button mushrooms — mise en place matters here, risotto moves fast once it starts.
3. Warm the vegetable stock, plus the reserved porcini soaking liquid, in a saucepan over low heat and keep it at a gentle simmer.
4. Melt half the butter in a wide, heavy-bottomed pan over medium heat. Sauté the button mushrooms for 4-5 minutes until golden, then remove and set aside.
5. Add a little more butter to the pan and sauté the onion for 3-4 minutes until soft and translucent. Add the garlic and porcini and cook for 1 minute more.
6. Add the rice and stir for 1-2 minutes until the grains turn glossy and slightly toasted — this seals the starch and gives the risotto its bite.
7. Pour in the white wine and stir until almost fully absorbed, about 1 minute.
8. Add the warm stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. After about 18 minutes the rice should be creamy but still al dente.
9. Stir the sautéed mushrooms back in, then remove from the heat and beat in the remaining butter and parmesan vigorously until glossy.
10. Season with salt and pepper, rest for 1 minute, then serve immediately scattered with parsley.