Fresh

500g • mushrooms (any mushroom you like, I used chestnut and flag mushroom here)

1 • large onion

2 - 3 cloves • garlic

Cupboard

A handful porcini Mushroom

Mushroom stock pot

1 cup • risotto rice

Prep

1. Soak porcini mushroom with mushroom stock in 1.5 litre of boiling water

2. Dice onions and garlic into small pieces

3. Sliced mushrooms

Cooking

1. Sauté chopped onion in olive oil until soft in medium heat

2. Add in garlic, sauté for another 2 mins

3. Add in risotto rice and stir for a further 2 mins

4. gradually add in porcini mushrooms and stock on a medium to low heat

5. Keep stirring the risotto and add more stock if the liquid has dried up it will take about 18 mins

6. Use a different pan to sauté the fresh mushrooms until soft

7. Add in the sautéed mushrooms with the risotto

8. Add a knob of vegan butter / truffle oil and salt and pepper

9. Serve