Mushroom Risotto - Easy & Delicious!!!

I learnt to make this risotto with porcini mushrooms many years ago, through my dear Italian friend.

What We'll Need (serves 4):

• 1 big handful dried porcini mushrooms
• 1 medium sized onion
• 1 1/2 cups risotto rice
• 1 1/2 teaspoons olive oil
• 1 beef stock cube
• Parmesan cheese
• salt
• black pepper
• water

How to make:

Prepare by rehydrating the porcini mushrooms in a bowl with warm water.

Put about 4 cups of water to boil in a saucepan. Add the beef stock cube.

Peel and cut the onion. Heat the olive oil in another large saucepan. Add the onion and cook over very low heat until the onion pieces are soft.

Add the porcini mushrooms to the onions, along with some of the porcini infused water (from rehydrating the mushrooms). Add the rice. Add some salt and black pepper. Stir. Add a small quantity of the beef broth. Stir. Add some more. Stir. Repeat continuously until the rice is cooked. This process of adding broth and stirring helps bring out the starch from the rice, giving the risotto a creamy texture without having to add any cream.

Grate some parmesan cheese. The quantity is optional, as much as you like. Add the Parmesan cheese to the risotto just before taking it off the stove. Stir. Serve and enjoy your meal.

Thank you for reading!