World Food Day: Mushroom Risotto Recipe

Ingredients â- 50g dried porcini mushrooms â- 1 vegetable stock cube â- 2 tbsp olive oil â- 1 onion, finely chopped â- 2 garlic cloves, finely chopped â- 250g pack chestnut mushrooms, chopped â- 300g risotto rice, such as arborio â- 25g butter â- handful parsley leaves, chopped â- 50g parmesan or Grana Padano, freshly grated Method â- STEP 1 Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. â- STEP 2 Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. â- STEP 4 Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened. â- STEP 5 Tip 300g risotto rice into the pan and cook for 1 min.