Risotto is one of those dishes which should be quick, simple and delicious, but is actually so easy to get all wrong. The key to get it right is all about stirring the rice regularly to ensure an even cooking. When done properly, risotto is one of those meals that always make you craving for more.

Ingredients

• Dried porcini mushrooms 30 g
• Chicken or vegetable stock 250 ml
• Butter 4 tablespoons
• Extra-virgin olive oil 2 tablespoons
• Small onion, minced
• Oyster or shiitake mushrooms, roughly chopped 250 g
• Arborio rice 250-400 g
• Dry white wine 1 glass
• Freshly grated Parmesan cheese 100 g
• Parmesan shavings for garnish
• Salt and freshly ground pepper

Directions

• Soak the dried porcini mushrooms in a bowl for about 1 hour. In a saucepan, bring the stock to a boil and then keep over low heat.
• In a medium sauté pan, add in the olive oil and cook half onion over moderate heat until softened but not browned, about 3-4 minutes. Add the oyster or shitake mushrooms and cook, stirring, until they are golden and lose most of their water content, about 10 minutes. Set aside when ready.
• In a medium sauté pan, add in the olive oil and cook half onion over moderate heat until softened but not browned, about 3-4 minutes. Add the rice to the pan and cook, stirring, until coated, about 30 seconds. Deglaze with the dry white wine and simmer until it has almost evaporated.
• Add the chopped porcini mushrooms and part of the reserved mushroom soaking liquid stirring frequently to ensure cooking rice uniformly. Once the liquid evaporates, add a ladle of stock and continue stirring frequently until the stock has been absorbed. Add more stock.
• Continue cooking and stirring, adding more stock as it is absorbed, until the rice is just tender and a creamy sauce forms, about 30 minutes.
• 5 minutes before the rice is ready, toss in the oyster or shitake mushrooms mixing them with the rice.
• Once the rice is ready, remove the porcini risotto from the heat and stir in the butter and the grated Parmesan cheese. Season the risotto with salt and pepper and top the risotto with Parmesan shavings if served by itself.
• For a creamier texture, puré part of the oyster or shitake mushrooms in a blender adding dome stock to help blending more smoothly.