Risotto With Mushrooms and Parmesan

Ingredients

• 2 teaspoons olive oil
• 4 shallots (finely chopped)
• 2 tablespoons garlic (crushed)
• 2 tablespoons porcini mushrooms (dried, soaked in 2/3 cup boiling water for 20 mins)
• 1 1/3 cups brown rice (long grain)
• 3 3/4 cups vegetable stock (homemade preferable)
• 6 cups mushrooms (crimini, shiitake, chestnut, field mushrooms, baby bella, sliced if large quartered if smaller)
• 3 tablespoons parsley (flat leaf chopped)
• 1/2 cup parmesan cheese (salt and pepper to, taste)

Directions

1. 1

   Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring. Drain the porcini, reserving their liquids and chop roughly. Set aside. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.

2. 2

   Stir the stock and the porcini liquid into the rice mixture. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.

3. 3

   Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.

4. 4

   Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.