Mushroom Risotto (Risotto ai Funghi)

Method

Tap a step when it's done.

1. 1If using porcini, soak them in 240 ml warm water for 20 minutes, then chop them and strain the soaking liquid into the stock. Keep the stock hot in a small pan over low heat.
2. 2Heat 1 tbsp olive oil and 15 g butter in a wide frying pan over high heat. Add the mushrooms and cook for 6-8 minutes, until their liquid has evaporated and they are browned; add the garlic for 1 minute, season with salt and set aside.
3. 3In your risotto pan, heat the remaining olive oil over medium heat and cook the onion for 5 minutes, until soft and translucent but not coloured.
4. 4Add the rice and stir for 2 minutes to toast it. The grains should be coated in oil and look translucent at the edges; don't rinse the rice, as its starch makes the risotto creamy.
5. 5Pour in the wine (or stock and lemon) and stir until it has almost all been absorbed.
6. 6Add a ladle of hot stock and stir often; when it's absorbed, add another. Keep going for 16-18 minutes, until the rice is tender outside with a slight bite in the centre.
7. 7Stir in most of the mushrooms and cook for 1-2 minutes more. The risotto should flow in a gentle wave and spread on the plate rather than sit in a mound; add a little more stock if needed.
8. 8Off the heat, beat in the remaining butter and the Parmesan vigorously for 1 minute (the Italians call this "mantecatura"). Cover, rest for 2 minutes, then serve at once topped with the reserved mushrooms and parsley.