Risotto with blue berries and wild mushrooms | Woolworths TASTE

Ingredients

• 20 g dried porcini mushrooms
• 1.5 litres warm chicken stock
• 3 T olive oil
• 70 g butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 375 g Arborio rice
• ½ cup dry white wine
• 2 x 250 g punnets assorted mushrooms (shimeiji, shiitake and portobellini)
• Sea salt and freshly ground black pepper
• 50 g Parmesan, grated
• 100 g blueberries