Mushroom Risotto - cooking recipe

Ingredients

1/2 cup butter
3.5 oz cremini mushrooms, sliced
7 oz button mushrooms, sliced
3.5 oz oyster mushrooms, sliced
2 cloves garlic, minced
1 None large onion, finely chopped
14 oz Arborio rice
1/3 cup dry white wine
1/3 cup dried porcini mushrooms, rehydrated in 1/2 cup hot water for 15 mins, drained, liquid reserved
6 cups hot chicken stock (or vegetable stock)
1.5 oz Parmesan cheese, grated

Preparation

Melt 2 1/2 tbsp butter in a large, heavy-bottomed pan. Cook cremini, button and oyster mushrooms until softened and browned. Add garlic and cook, stirring, until fragrant. Set aside.
Melt 3 1/2 tbsp butter, add onion and cook, stirring, until soft. Increase heat and add rice. Add wine and simmer, uncovered, until liquid evaporates. Combine porcini mushrooms and reserved liquid with chicken stock. Add stock, 1/2 cup at a time, stirring between additions until liquid absorbs. This should take around 20 mins.
Add mushrooms, Parmesan and remaining butter. Season and serve immediately.