Northern Italy Risotto with Porcini Mushrooms

• 350 grams Uncooked white rice
• 30 grams Dried Porcini
• 1/2 Onion
• 1 handful Flat leaf Italian parsley
• 2 tbsp Extra virgin olive oil
• 10 grams Butter
• 500 ml Water
• 1 Stock cubes
• 1 Salt
• 3 tbsp Parmesan cheese (grated)

1. Get the ingredients ready.
2. Rinse the rice and drain.
3. Chop the onion and flat leaf parsley.
4. Cover the porcini with lukewarm water to reconstitute.
5. Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
6. After the onion is translucent add the porcini (save the soaking water) and rice.
7. Fry quickly.
8. Add the water, stock cube, and the water from soaking the porcini.
9. Start to cook the rice over a high heat and bring to a boil.
10. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
11. Stir occasionally.
12. Check the taste.
13. When the rice is al dente, turn the heat off.
14. Stir in the butter and parmesan cheese to finish.
15. Drizzle over with 1 tablespoon of Extra virgin olive oil.
16. Ladle into a serving dish and sprinkle with chopped flat leaf parsley.

white rice, porcini, onion, handful, olive oil, butter, cubes, salt, parmesan cheese

Taken from cookpad.com/us/recipes/154108-northern-italy-risotto-with-porcini-mushrooms (may not work)