Mixed Mushroom Risotto

1. Start by putting dried mushrooms in a bowl of water. Set aside and let them soak for at least 1/2 hour.
2. Prepare vegetable stock (dry vegetable stock powder mixed with hot water).
3. Clean, wash and chop fresh mushrooms.
4. Discharge water from dried mushrooms and give them a quick rinse. Drain, chop and add them into the fresh mushrooms.
5. Drizzle olive oil into a medium sized pot to coat the bottom. Add chopped onion, whole garlic clove, and the sprig of parsley and saute for a couple minutes until onions become translucent.
6. Add mushrooms, let the moisture reduce for about 10 minutes then pour in the white wine.
7. Let it simmer for 10 more minutes. Take out the sprig of parsley and garlic clove.
8. Add rice and coat well with juices and oil from pot.
9. Start by adding two ladles of vegetable stock, then add more as that batch of broth reduces. Continue this process until rice is cooked, about 20 minutes. Make sure to taste the rice—it should have a slight crunch to it. Stir in salt and pepper.
10. Turn off heat. Add the butter and 1/2 cup grated Parmigiano Reggiano.
11. Serve with a sprinkle of chopped parsley and Parmigiano on top.

Notes: Cooking time may vary according to rice used. You can also use arborio rice, which would cook faster. As for the texture of the rice, it should have a bit of a crunch to it.