Mixed Mushroom Risotto | Donna Hay

Ingredients

• 10g dried porcini mushrooms
• 1½ cups (375ml) boiling water
• 1 tablespoon olive oil
• 20g butter
• 1 leek, trimmed and sliced
• 2 cloves garlic, chopped
• 2 cups arborio or other risotto rice
• 4 cups (1 litre) beef stock
• ½ cup (125ml) dry red wine
• 550g mixed fresh mushrooms (portobello, swiss brown, shiitake)
• 2 teaspoons olive oil, extra
• sea salt and cracked black pepper
• 1 tablespoon chopped flat-leaf parsley leaves