Mushroom Risotto

In a pan over medium heat, add Butter (3 Tbsp) and Extra-Virgin Olive Oil (2 Tbsp) . Once the butter melts, add in the Oyster Mushrooms (4) and Flat Mushrooms (2) to the pan and gently stir. Sprinkle in Salt (to taste) and Ground Black Pepper (to taste) and simmer for 2-3 minutes. Once done, turn off the heat and set aside.

In a medium-size​ pot/casserole over medium heat, add Butter (3 Tbsp) and Extra-Virgin Olive Oil (1/4 cup) and allow to melt and combine. Add the Onion (1/4) to the pot and sautee until lightly golden.

Once the onion has colored, add Carnaroli Rice (2 cups) to the pot and stir it gently. Let the rice slowly toast for a few minutes and then add a glass of White Wine (1 cup) and stir once again.

Once the wine has evaporated, use a ladle to add your Vegetable Stock (8 1/3 cups) , just a little bit at a time. Make sure the rice is nice and wet as you cook it through and once you see the stock reduce, add more and stir through.

It will take up to 25 minutes to cook the rice. After around 10-15 minutes, add the Dried Porcini Mushrooms (to taste) to the risotto and combine them gently. These will absorb into the mixture, adding an abundance of flavour to the stock. Add the rest of the cooked mushrooms to the rice too and continue adding the stock as necessary.

Garnish your servings with a few fresh mushrooms, a sprinkle of Fresh Parsley (to taste) and some grated Pecorino Romano Cheese (to taste) , but not too much as you don’t want the flavor of the cheese to take over.