FRESH MUSHROOMS RISOTTO

I went to the market yesterday and the smell of fresh mushrooms
reminded me of a nice earthy risotto.
Mushrooms are rich in selenium, potassium and antioxidants...
all good stuff!
The cold and grey weather is inviting to be in the kitchen, take
my time and enjoying cooking.
The slow cooking of the risotto is relaxing and warming.
So here I go!

MUSHROOMS RISOTTO

Ingredients:
1 lt vegetable broth
400 g arborio or carnaroli rice
1 handfull shitaki mushrooms
1 handfull champignon mushrooms
3 chanterelle mushrooms
3 oysters mushrooms
3 dried porcini mushrooms
1 small onion
2 TBS butter
1 tsp cream
parsley

Soak dry porcini mushrooms in one cup of warm water.
In a cast iron pot sautee onion in 1 TBS butter till translucent.
Add all the cleaned and sliced mushrooms and cook for 5 minutes.
Add salt and pepper and remove them from pot.
Add 1 TBS butter in the pot and sautee rice for few minutes.
Add sauteed mushrooms and soaked porcini with their water.
Mix with a wooden spoon for 1 minute.
Add two ladles of vegetable broth and stir.
When the water dries out add other 2 ladles of broth and stir.
Repeat operation for around 20 minutes.
Taste rice and add salt and pepper.
Switch off, add 1 tsp of cream and stir.
Let the risotto rest for 5/8 minutes before serving.
Sprinkle with chopped parsley and serve.