This classic risotto includes a range of mushrooms to create variety and a rich flavour.
Sauté onion with 1/3 of butter and oil in a large pot. Add the fresh mushroom and sauté (do not allow to change colour), add rice and dry porcini and stir until well coated with oil and butter.
Add portion of a hot stock to the rice mixture until covered. Keep stirring the rice over medium heat until the stock is absorbed and the rice is almost dry. Repeat until the rice is tender but still firm to bite. It should be very moist and creamy, almost runny. The cooking should take about 30 minutes.
Remove from the heat and stir in the rest of butter, seasoning and Parmesan cheese.
Health tip: use Flora Buttery to reduce saturated fat.
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