Mushroom Risotto

Mushroom Risotto – simple, fragrant and creamy, Italian-style autumn dish

1 Tbsp dried porcini mushrooms
2½ cup (225 g; 8 oz) fresh mushrooms (cremini, oyster, etc), sliced
2½ cup hot vegetable stock
2 Tbsp olive oil
1 onion, finely chopped
1 garlic clove, minced
1 cup (210 g; 8 oz) arborio rice
¼ cup white wine
a knob of butter (about ½ Tbsp) – omit if you’re vegan
grated Parmesan cheese – omit if you’re vegan
salt and ground black pepper to taste
2 Tbsp chopped fresh parsley

View the full recipe at Kitchen Nostalgia →