Creamy Boletus Edulis Risotto

Ingredients

• 300 g rice
• 300 g whole boletus, defrosted and sliced
• 1 medium onion, finely chopped
• 2–3 garlic cloves, finely chopped
• 100 ml dry white wine
• 1 litre vegetable or chicken stock, kept hot
• 50–80 g cheese, finely grated
• 1–2 tbsp butter
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped (optional, to serve)