Recipe - Porcini Mushroom Risotto

Ingredients (Serves 2):

200g fresh mushrooms, sliced
1/2 onion, finely chopped
2 garlic cloves, finely chopped
150g risotto rice, such as arborio
1 chicken stock cube
85mL dry white wine
12g unsalted butter
25g cheese, grated
few springs of parsley, roughly chopped
2 tbsp olive oil

Step:

1. Dissolve chicken stock cube in a pot of hot water

2. In a large shallow saucepan, heat the olive oil over medium heat, add the garlic and onions for about 5 minutes until the onions soften and turn translucent. 

3. Stir in the sliced mushrooms, cook for about 8 minutes until the mushrooms have soften.

4. Add the rice and cook for a minute. 

5. Add the white wine and cook for another minute or 2 until the alcohol evaporates. 

6. Add a ladle of stock, allow to simmer and stir the rice often until the liquid is absorbed. Keep adding the stock a ladle at a time and cook until the rice becomes plump and the consistency is creamy (~20mins). 

7. Remove the pan off the heat and add the butter, cheese and parsley. 

Original Link: http://saltnchili.com/2015/02/08/porcini-risotto/