Mushroom Risotto 
 
Recipe by: Tal Smith

Serves 8
Preparation 15-20min
Cooking Time: 20-30min
 
Serves 8 
250g risotto rice
1 cup dried porcini
2L vegetable stock
2 onions, finely diced
4cloves   garlic, chopped
100g butter
1 cup parmesan grated
1cup mature cheddar
200g button mushrooms, sliced
Olive oil
Zest of 2 lemons
50g Italian parsley
1clove garlic, crushed 
 
Put the dried porcini mushrooms in the stock and let it sit in a warm place for about 1 hour. Drain off the liquid and keep to 1 side. Roughly chop the porcini. Melt the butter in a separate pot and sweat the onions and garlic until translucent. Add the button mushrooms and sauté for 3 minutes until the mushrooms are soft. Add the soaked porcini and then the rice and fry for 5 minutes. Stir every few minutes. Keep adding stock and stirring until the rice is cooked. Remove the pot from the heat and stir in the grated parmesan and cheddar. For the gremolata, mix the chopped parsley with the garlic and lemon zest. Serve the risotto steaming hot with gremolata and drizzle of olive oil.