Begin by chopping the dried porcini into small pieces using a pair of scissors. Place into a measuring cylinder. Pour 1.25 litres of boiling water over them and allow them to steep while you prepare your ingredients.
25 g dried porcini
Finely chop 200g of button mushrooms, the whole onion and 2 cloves of garlic. Reserve separately.
275 g button/chestnut mushrooms
With the remainder of your button mushrooms, cut into bite-sized pieces or leave whole if they’re nice and small. Tear the oyster mushrooms into bite sized lengths by hand.
Place a medium-sized pot over medium heat and add 3 tablespoons of olive oil. Add the onions to the pot and season with salt. Stir to cook for 4-5 minutes or until the onions have softened but not browned.
1 large onion
Add your minced mushrooms and turn the heat up to high. Season the mushrooms with salt and stir constantly as they cook, they will give off a lot of moisture and reduce in volume considerably.
Once the mushrooms have lost most of their moisture and have reduced considerably, reduce the heat to medium and add the minced garlic. Cook for 2-3 minutes while stirring.
4 cloves garlic
Add your rice to the pot and reduce the heat to low. Cook while stirring for 2-3 minutes to toast the rice and coat it in the mushroom mixture.
200 g arborio rice
Increase the heat to medium and add 100ml of dry white wine, allow it to reduce while stirring.
100 ml white wine
Once almost completely reduced, add 1/3rd of your porcini stock to the pot and stir gently to separate the rice. Add all of the soaked porcini to the pot also.
Cook while stirring occasionally for 5 minutes or until the liquid has reduced by half.
Add a further 1/3rd of the porcini stock and continue cooking while stirring occasionally.