Creamy Mushroom Risotto | Jernej Kitchen

Ingredients

• 1 Vegetable bouillon cube
• 1 sprig of parsley
• 2 tbsp Dried mushrooms
• 2 bay leaves
• 6 cherry tomatoes
• 1 Litre (4 cups) water or vegetable broth
• 600 g (1.3 pounds) mixed fresh or frozen wild mushrooms
• 2 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 tbsp chopped parsley
• 350 g (20.5 oz) arborio rice
• 30 g (2 tbsp) unsalted butter
• 60 g (3/4 cup) freshly grated Parmesan cheese