Creamy porcini mushrooms risotto

• 70 grams dried porcini mushrooms
• 240 grams rice (carnaroli is preferred)
• 200 ml double cream/heavy cream
• 500 ml meat broth
• 1/4 onion, chopped
• 1 tbsp olive oil
• 1 tsp chopped parsley
• 1 tbsp grated parmesan cheese

1. Revive dried mushrooms in a bowl with some water for few minutes
2. Put mushrooms in a pan (don't throw their water away) with half of the olive oil, chopped onions and parsley.
3. Season to taste.
4. Toast rice in a pot with the remaining olive oil
5. Simmer rice with the water you used for mushrooms, until reduced
6. Add broth to the rice pot and let it cook for about 16 minutes.
7. Keep stirring!
8. While rice is cooking.. Add double cream to the mushrooms and then use your hand-held liquidizer!
9. Add the mushrooms cream to the rice pan and cook the whole thing on a low gas for 1 minute
10. Final touch: turn off the stove and add grated Parmesan cheese

porcini mushrooms, rice, cream, onion, olive oil, parsley, parmesan cheese

Taken from cookpad.com/us/recipes/367961-creamy-porcini-mushrooms-risotto (may not work)