Creamy Mushroom Risotto

1. Soak the porcini in 250 ml (1 cup) hot water for 15 minutes. Lift them out, chop finely, and pour the soaking liquid into the stock, leaving any grit behind. Keep the stock at a bare simmer in a small pot.

   Start 15-minute timer

2. In a wide pan, heat the oil over high heat. Sear the fresh mushrooms in a single layer (in two batches if needed) without stirring for 2 minutes, then toss until golden, 5–6 minutes total. Season with salt and set aside.

   Start 6-minute timer

3. Lower the heat to medium. Melt 1 tbsp butter in the same pan and cook the onion until soft but not browned, about 4 minutes. Add the garlic for 30 seconds.

4. Add the rice and stir for 2 minutes until the edges of the grains turn translucent. Pour in the wine and stir until it is absorbed.

5. Add the hot stock one ladle at a time, stirring often and waiting until each ladle is mostly absorbed before adding the next. After 17–20 minutes the rice should be tender with a slight bite in the center.

   Start 18-minute timer

6. Stir in the porcini and most of the seared mushrooms (keep a few for the top). Take the pan off the heat.

7. Add the remaining 1 tbsp cold butter and the cheese and beat vigorously with a wooden spoon for 30 seconds. The risotto should flow slowly when you tilt the pan; loosen it with a splash of stock if it is stiff.

8. Rest for 1 minute, season with salt and pepper, and spoon onto warm flat plates. Tap the plate underneath so the risotto spreads, then top with the reserved mushrooms, parsley and lemon zest.

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