Preparation Time: less than 30 min
Cooking Time: 1 hour
250g dried mushrooms
2 tbsp olive oil
3 small shallots, chopped
350g arborio rice
1L hot chicken stock
2 tbsp chopped fresh parsley
3 tbsps unsalted butter
salt, freshly ground black pepper
freshly grated parmesan
1 Soak the mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the shallots and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
2 Stir in the rice and coat in the oil. Add a ladleful of the stock and simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
3 Roughly chop the soaked mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Transfer the rice into a pressure cooker if needed, cook.
4 Serve with freshly grated Parmesan.