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Mushroom Risotto

Soak Porcini mushroom with hot water and some milk. Drain and cut.
Heat up stock in a separate jug or pot. (heat up the milk and mushroom liquid as well)
Soften onions in olive oil or butter or both. Add risotto rice (usually Arborio or Canarolli. Roughly 100g per person).
After a few minutes add porcini and continue frying. Adding wine is optional.
Add stock bit by bit while stirring.
Keep stirring and adding stock and milk.
After about 20 minutes, add in peas and stir for another few minutes.
Remove from heat, add a knob of butter and cover for a few minutes.
Fry other mushrooms (I like chestnut mushrooms) in separate frying pan with butter and add some extra onions for bite. Ham/bacon is also optional.
Mixed into the risotto with some fresh parsley and sprinkle grated parmesan before serving.

[Overnight] Fry more mushroom and onions and peas in frying pan with butter and fry chilled leftover risotto and serve.








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