Ingredients:
50 gm dry porcini mushrooms (soaked in hot vegetable stock)
Assorted mushrooms (shitake, chestnut etc) sliced lengthwise
1 small chopped onion
2 celery stalks chopped into small pieces
2 tbsp chopped parsley
juice of 1 lime
100 gm arborio rice
1 lt vegetable stock
fresh grated parmesan to serve
Heat olive oil in a pan and add the onions and the celery. Fry them till they are tender but not changed in color. Add the rice and the stock. Then add the soaked porcini mushrooms.Let it simmer till the rice is cooked and there is no excess water.
Fry mushrooms in a separate pan with olive oil. Add the pasley and the lime juice as they are about to be cooked.
Serve the rice on a plate with the mushroom on top. Grate fresh parmesan on top for added flavour.
