Ingredients

• 30g dried porcini mushrooms
• olive oil
• 1 small onion, chopped
• 250g mushrooms, chopped
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste
• 2 cups arborio rice
• ½ cup red wine
• 1 litre beef stock
• few sprigs thyme
• 3/4 cup grated parmesan cheese

Method

Put the porcini in a bowl and cover with boiling water. Leave to reconstitute for about 20 minutes.
Preheat oven to 180 C Heat a little olive oil in a casserole and sauté the onion and garlic for a few minutes. Add the mushrooms and cook for a further 5 minutes. Stir through the tomato paste and rice.  Increase heat, pour in wine and allow to bubble furiously for a minute.
Add stock, thyme, porcini and liquid and season with salt and freshly ground black pepper. Cover tightly with a lid and bake for 30mins. Remove risotto from the oven, check seasonings and stir through the parmesan. Serve at once.

Method