Mushroom, Arugula And Tomato Risotto - cooking recipe

Ingredients

1 oz dried porcini (about 1 cup), thoroughly rinsed
2 tbsp sunflower oil
1 None onion, diced
1 None garlic clove, diced
1/2 lb risotto rice (about 1 1/4 cups)
3/4 cup dry white wine
3 1/3 cup vegetable stock
1/3 lb chestnut mushrooms, sliced
1/2 lb oyster mushrooms, quartered
2/3 lb cherry tomatoes (about 2 cups)
1 1/2 oz arugula (about 2 cups)
1 3/4 oz Parmesan, grated (about 1/2 cup)

Preparation

Soak the dried porcini mushrooms in 3/4 cup warm water for 20-30 mins. Drain and reserve the liquid.
Heat 1 tbsp oil in a deep frying pan, add the onion and garlic and saute for 4-5 mins, until soft. Add the rice and saute for 1-2 mins. Pour in the white wine and simmer until the liquid has absorbed, then add 1/2 of the stock. Simmer until the liquid has absorbed then add the mushroom water and the remaining stock. Simmer, stirring occasionally, until the rice is soft. This should take 20-25 mins in total. Season.
Meanwhile, heat 1 tbsp oil in a separate frying pan, add all of the mushrooms and saute for 2-3 mins. Add the tomatoes and continue to cook for 2-3 mins. Remove from the heat and fold in the arugula. Fold the mixture into the risotto. Divide between 4 bowls then sprinkle generously with Parmesan. Serve.