Mushroom, Arugula And Tomato Risotto

• 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)

1. Soak the dried porcini mushrooms in 3/4 cup warm water for 20-30 mins. Drain and reserve the liquid.
2. 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.
3. 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.

porcini, sunflower oil, onion, garlic, risotto rice, white wine, vegetable stock, mushrooms, oyster mushrooms, cherry tomatoes, arugula, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/16245 (may not work)