Mike van de Elzen: Dried mushroom risotto

Dried mushroom risotto  Cook time – 60 minutes  Prep time – 20 minutes  Serves 6  3 cups dried mushroom   1 onion, peeled and diced   4 cloves garlic, peeled and crushed   2 tbsp vegetable oil   Flaky sea salt   2 cups arborio rice   1/2 cup white wine   2 cups parmesan, grated   150 gm butter, cubed   Black pepper   Vegetable stock, hot (around 2 litres)   METHOD  Place the dried mushrooms into a pot and cover with the vegetable stock, add in the onion and garlic peels. Bring to the boil and turn down to a simmer for 5 minutes. Turn off and allow the mushrooms to soften. Up to a hour would be great.   Prep the rest of your vegetables.   Pour your mushroom stock through a sieve and discard the skins and finely slice the mushrooms.   To make the risotto, heat your oil in a pan and gently saute your onions and garlic until translucent. Once cooked, add in your arborio rice and toast in the pan, stirring continuously. You want a little colour on the rice, without it catching. Once golden, pour in your white wine and mix, allowing the alcohol to simmer off.   Add your mushroom stock a ladle at a time, stirring occasionally to stop it from sticking. Once all the stock is absorbed add another ladle in. Continue this process until the risotto is cooked al dente. Add in your chopped mushrooms and taste. Once cooked remove from the heat and stir in the parmesan and butter.   Serve.  LISTEN ABOVESee omnystudio.com/listener for privacy information.