Steps
- Soak 50g of dried porcini mushrooms in 1 liter of boiling water for 20 minutes. Lift out, squeeze, and chop the mushrooms. Pour the liquid through a fine sieve, leaving the gritty sediment behind.
- Dissolve 1 vegetable stock cube in the strained liquid and keep warm.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Soften 1 finely chopped onion and 2 minced garlic cloves for 5 minutes. Add 250g of chopped cremini mushrooms and the porcini; cook for 8 minutes.
- Stir in 300g of arborio rice for 1 minute. Add 175ml of white wine and simmer until absorbed.
- Over medium heat, add the warm stock a ladleful at a time, stirring often and letting each addition absorb. Cook until the rice is tender and creamy, adding hot water if needed.
- Remove from the heat and stir in 25g of butter and half of 50g of grated Parmesan. Rest covered for 2 minutes. Season with salt and pepper; serve with the remaining cheese.