Porcini mushroom risotto

1 handful dried porcini mushrooms

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, finely chopped

350g/12oz arborio rice

150ml/¼ pint dry white wine

1.2 litres/2 pints hot vegetable or chicken stock

salt and freshly ground black pepper

freshly grated parmesan to serve

Soak the porcini mushrooms in hot water for 10 minutes, then drain. Reserve the water. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms.

Stir in the rice and coat in the oil. Pour in the wine and mushroom water and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Serve with freshly grated Parmesan.