Mushroom & Porcini Risotto

Risotto
Mushroom
Porcini
3 Shots White Wine
Onion
Butter
Olive Oil
Parmesan
Parsley
Salt & Pepper


Serving For Two

1. First of all, get a pot big enough to cook the rice in. Obviously the amount of rice depends on how many people you are, but a mug of uncooked risotto is enough for two people as a rough guideline. Put half an onion with some olive oil in the pot at full heat. The big piece of onion will later be taken out, if you cut the onion into smaller pieces they will break down and it will be impossible to fish them out again. 
2. When the onion starts to fry, add the rice. Stir for a minute or so, and when it's dried up, add a shot of white wine (whichever wine you like) and keep stirring. 
3. Then add water (possibly hot already from a kettle) and let boil on a slightly lower heat. Keep adding small amounts of water until the rice is al-dente. Before taking the pot of the heat, remove the large onion.
4. Put the pot aside and let the rice settle. As the rice is a little hard, it will soften a little in the heat and therefore be perfect for last minute cooking later.
5. Get a new pan (which will later be big enough for the sauce and rice to mix) and put a chunk of butter with the other half of the onion, which has been finely chopped. Put the pan on full heat.
6. Throw in around 3/4 of a box of mushrooms alongside a handful of Porcini mushrooms. If you like you can soak them, but I personally believe they become soggier and so wouldn't.
7. When the butter has melted and everything is frying, pour in the 2 remaining shots of white wine. Let the alcohol evaporate a little and then add a glass of water and season everything with salt and pepper. Leave it on full heat to boil.
8. The Porcini mushrooms will take the longest to cook, but when they are done, its time to add the rice. The balance of water in your sauce and how cooked your rice is must be perfect, so if your rice is practically cooked to your liking, the sauce doesn't have to be very watery. However if your rice still needs several minutes to cook, then add water to your sauce so that the rice has a chance to cook. 
9. Put a lid on the pan when you have put your rice in and turn the heat down a little so the rice and the sauce really befriend and have time to join together well. 
10. When the rice and sauce are at ratio, add a handful of grated parmesan and you are ready to plate it up. If you like you can add some cream for an extra creamier risotto or even Philadelphia. 
11. When you have served it up on the plate, sprinkle some finely chopped parsley for decoration. 

Enjoy!