Mushroom Risotto

Creamy rice with deep mushroom flavour. Keep the stock hot and add it a ladle at a time. 1. Soak the dried porcini in a cup of hot water for 15 minutes, then chop. Add the soaking water to the stock and keep it hot. 2. Fry the sliced fresh mushrooms in the oil until golden and set aside. 3. In the same pan, soften the chopped onion in half the butter, add the rice and stir for 2 minutes. 4. Pour in the wine and let it absorb. Add the stock a ladle at a time, stirring, waiting until each is absorbed, for about 18 minutes. 5. Stir in both mushrooms, the remaining butter and the parmesan. Cover and rest for 2 minutes before serving.