Mixed Dried Mushroom & Herb Risotto

Instructions

1. 1

   Place the dried mushroom medley in a bowl and cover with 500 ml of hot chicken stock. Let them soak for 20 minutes, then drain, reserving the soaking liquid, and chop the mushrooms.

2. 2

   Heat the remaining chicken stock in a saucepan and keep it warm over low heat.

3. 3

   In a large, heavy-bottomed pan, heat the olive oil and butter over medium heat. Add the finely diced shallots and cook for 2-3 minutes until softened.

4. 4

   Add the minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is well coated and slightly translucent at the edges.

6. 6

   Pour in the reserved mushroom soaking liquid (avoiding any grit at the bottom) and stir until absorbed.

7. 7

   Add the chopped soaked mushrooms to the pan and mix well.

8. 8

   Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

9. 9

   Stir in the chopped Italian parsley and adjust seasoning with salt and pepper to taste.

10. 10

    Remove from heat, cover, and let the risotto rest for 2 minutes before serving. Enjoy your Mixed Dried Mushroom & Herb Risotto!