Mushroom Risotto

Process

1. Make the chicken stock
2. Soak the dried mushrooms in the hot stock for 20 minutes
3. Transfer the rehydrated mushrooms to the chopping board and roughly chop
4. Add the arborio to the stock, stir well. Strain through a sieve, shaking of the excess liquid.
5. Heat the oil over medium-high
6. Add the fresh mushrooms etc; cook, stirring, until moisture evaporated and mushrooms are well browned - approx 8 minutes
7. Add the onion; cook until onions are softened, 4 minutes
8. Add the garlic and rehydrated mushrooms; cook 2 minutes
9. Add the rice and cook, stirring, until lightly toasted - 3-4 minutes
10. Stir in the soy and miso
11. Add the wine and cook, 2 minutes
12. Add most of the reserved stock to the rice. Increase heat to high and bring to a simmer. Cover and reduce to lowest possible heat. Cook for 10 minutes undisturbed
13. Stir once, cover, continue cooking until liquid mostly absorbed - approx 5 minutes
14. Uncover and stir in the remaining stock. Increase to high and cook, stirring, until rice is thick and creamy.
15. Remove from heat
16. Add the butter, parmesan and herbs.