2 tablespoons Napolina Olive Oil
10g dried porcini mushrooms
500g fresh button mushrooms, roughly cut in similar-sized pieces
1 large onion, chopped
2 cloves garlic, finely chopped
250g of Arborio risotto rice
750ml of vegetable stock
Handful chopped flat-leaf parsley
Salt and Pepper to season
Soak the porcini mushrooms in hot water for 10 minutes before draining and drying them.
Heat 2 tablespoons of Napolina Olive Oil in a large frying pan.
Chop the onion, garlic, and mushrooms.
Add to the pan along with the porcini mushrooms and fry until softened.
Add 250g of Arborio rice and cook for 1 minute.
Prepare 750ml of vegetable stock, and add 150ml to the pan. Cook, stirring until fully absorbed.
Slowly add the remaining stock, a little at a time, stirring regularly.
When all of the stock is absorbed, add 50g of parmesan, the chopped parsley and salt and pepper to season. Stir through.
Serve with the freshly grated parmesan cheese.