Porcini Mushroom risotto
100g of dehydrated porcini Mushrooms
1/4 chestnut mushrooms
2 cups of risotto rice
4 cups of veggie stock
2 cups of the mushroom water the porcini mushroom was soaking in
2 shallots sliced
1/4 dry white wine
3 tsp of Butter ( vegan equivalent such as Flora)
1/4 cup Parmesan or nutritional yeast for a vegan option
Add salt to taste.
Put the dried porcini mushroom in a bowl and add 2 cups of boiling water. Soak for about 20 mins. Chop chestnut mushrooms and shallots. Once soaked and soften porcini mushrooms chop to small pieces. Keep the water where the porcini was soaking. In pan add olive oil and shallots and cook until soft. Add risotto rice and cook for about 5 mins , watch it doesn’t burn. Add all mushroom and give it a good mix with a tsp of butter. Add mushroom water and let it cook. Stir every so often. Once the liquid is absorbed add another cup of the veggie stock. repeat the process of sitting and adding liquid until rice is soft and creamy. At the end add 2 tsp of butter and stir. Add Parmesan or Nutritional yeast for a cheese type sprinkle in the end. Stir through.