Mushroom risotto

You need:

• a handful of dried mushrooms (I buy them in Asian supermarkets - they're much cheaper and there's a wider choice) - covered with hot water and left to rehydrate for 30 mins.
• risotto (arborio) rice
• stock (I use the liquid in the bottom of a roast chicken - chilled so the fat can be removed or Marigold bouillon - purple tin)
• a handful of fresh mushrooms (I always buy chestnut mushrooms - they have much more flavour than white ones)
• a clove of garlic (buy the purple juicy fat cloved European heads - not the skinny white Chinese grown stuff!)
• fresh or dried parsley
• a knob of butter
• a handful of parmesan cheese grated

1. Wipe then slice the fresh mushrooms. Heat the knob of butter in a non-stick pan. Add the mushrooms and cook until they shrink and soften a little.
2. Strain (keep the liquid!) the dried mushrooms. Chop them and the garlic - add them to the pan and stir for two minutes.
3. Add the arborio rice (I use a small mugful for two people) and stir well so it absorbs the juices but doesn't fry. Add a few pinches of parsley.
4. Add the mushroom liquid (check there's no grit at the bottom before pouring it all in). Stir well and simmer.
5. Cover with a lid and turn down the heat. Stir occasionally to check it's not sticking. When it starts to dry out, add half the the chicken or vegetable stock. Stir and cover again.
6. As it dries out, add more stock ... until the rice is tender but not sticky or soggy.
7. Turn down the heat, add two pinches of salt and a pinch of black pepper, half the parmesan and cover again.
8. When almost all the liquid has been absorbed and the rice is tender, stir well then serve and sprinkle with the rest of the parmesan.
   

We had it with steamed frozen green beans.