Porcini risotto – Food & Home Magazine

Ingredients

• 100g dried porcini mushrooms
• 250ml (1 cup) boiling water
• 60ml (¼ cup) olive oil
• 1 onion, finely chopped
• 500ml (2 cups) arborio rice
• 125ml (½ cup) dry white wine
• 1L (4 cups) hot vegetable stock
• 30g (3 tbsp) unsalted butter
• 125ml (½ cup) Parmesan, freshly grated
• salt and freshly ground black pepper, to taste
• 150g fresh porcini mushrooms, thinly sliced
• mascarpone, to serve
• fresh chives, snipped, to serve