Risotto Ai Funghi

• 80ml olive oil
• 4 garlic cloves, finely sliced
• 350g field, Swiss brown and king brown mushrooms,
• sliced (or your favourite mix)
• 1 Tbsp dried porcini mushrooms, soaked (optional) 1/2 bunch parsley, chopped
• Sea salt and freshly ground black pepper
• 1.8L chicken stock
• 100ml extra virgin olive oil
• 1 brown onion, finely diced
• Extra 2 garlic cloves, finely sliced
• 1 bay leaf
• 500g arborio rice
• 200ml white wine
• 80g butter, diced
• 80g finely grated parmesan

1. 1 Heat oil in a large pan. Add garlic and cook for 2 minutes, then stir in mushrooms and cook until they begin to brown. Add parsley and cook for another 4 minutes. Season with salt and pepper and set aside.
2. 2 Bring chicken stock to a simmer in a small heavy-based pan.
3. 3 Heat extra virgin olive oil in a wide-based pan over a medium heat. Add onion, extra garlic and bay leaf. Cook until onion is translucent. Add rice and stir to coat every grain in oil.
4. 4 Add wine to rice and stir with a wooden spoon until fully absorbed. Add half the stock, a ladle at a time, stirring until absorbed. Add mushroom and all juices to rice. Continue adding stock, a ladle at a time. Cook for a further 10-12 minutes
5. until rice has a little nutty centre.
6. 5 Stir in butter and remove from heat. Add parmesan and stir. Season with salt and pepper and serve immediately.

garlic, porcini mushrooms, salt, chicken, olive oil, brown onion, garlic, bay leaf, white wine, butter, parmesan

Taken from www.epicurious.com/recipes/member/views/-risotto-ai-funghi-50145568 (may not work)