• large handful dried porcini mushrooms
• 1 Tbsp chicken stock powder
• 2 cups boiling water
• 1 medium brown onion
• 250g button mushrooms
• 1 clove garlic
• 40g butter
• 1 cup Arborio rice
• 60g parmesan cheese
• Salt and pepper for seasoning

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1. Preheat oven to 180°C bake/ 160°C fan bake, and boil a jug of water
2. Add boiling water to jug with dried porcini mushrooms and chicken stock - set aside
3. Finely chop the onion, garlic, and button mushrooms
4. In a large frying pan heat half the butter and a drizzle of olive oil  on a medium heat
5. Add onion, sliced mushrooms and cook until tender - approximately 5 minutes
6. Add garlic and arborio rice, cook until fragrant
7. Pour the porcini mushroom mixture into frying pan and bring to boil , remove from heat
8. Transfer risotto to a medium bake dish and cover tightly with foil
9. Bake until the liquid is absorbed and the rice is tender - approximately 25 minutes
10. Grate the parmesan cheese
11. When the risotto is done stir through the grated parmesan cheese and remaining butter
12. Season with salt and pepper
13. Serve alongside your favourite protein or just as is
14. Enjoy!

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