Creamy Mushroom Risotto - cooking recipe

Ingredients

3 tbsp olive oil
1/3 lb cremini or baby portobello mushrooms, sliced
1 None onion, diced
2 cloves garlic, minced
1/2 lb risotto rice
1/2 cup white wine
1/2 cup dried porcini, soaked in 3/4 cup cold water, drained, liquid reserved, sliced
2 None fresh bay leaves
2 cups vegetable stock
2/3 lb oyster mushrooms, brushed
3 tbsp fresh thyme leaves
1 pinch crushed pink peppercorns
1/2 cup Parmesan cheese, grated, plus extra to serve

Preparation

Heat 2 tbsp oil in a pan, add the cremini or baby portobello mushrooms and saute over medium-high heat for 2-3 mins. Add the onions, garlic and rice and saute for 2-3 mins. Pour in the white wine and simmer until the wine is absorbed. Add the reconstituted porcini mushrooms, soaking liquid and bay leaves. Gradually pour in the stock over the course of 20-25 mins, allowing the liquid to absorb each time, until the rice is soft.
Meanwhile, heat 1 tbsp oil in a separate pan, add the oyster mushrooms and saute over medium heat for 3-4 mins. Add the thyme leaves and crushed pink peppercorns and continue to cook until the mushrooms are soft.
Stir the oyster mushrooms and Parmesan into the risotto and remove the bay leaves. Season the risotto as desired then divide between 4 bowls. Sprinkle with extra Parmesan then serve.