I took 1/4 cup dried porcini mushrooms and soaked them in a little more than a cup of boiling water. They were left to soak while I continued with the remainder of the dish.
I sliced 150g button mushrooms and sauteed them in 30g butter and a little olive oil. When they had browned they were taken off the heat, a little lemon juice was added and some chopped parsley. This was put aside.
In the same pan that the mushrooms had been cooked I added another 30g butter with some more olive oil. A chopped onion was added and cooked until soft. A cup of arborio rice went in and was stirred around until it was well coated with the oils.
Now began the final process of adding a ladle of the simmering stock to the rice. When it was almost absorbed another ladle went in and so on until the rice was done. The heat was turned off and about a tablespoon butter was added and 1/2 cup grated Parmesan cheese stirred in. The risotto was covered and left to stand for a minute or two before serving.
Ease of cooking: ✔✔✔
There was risotto left over so the following evening it was formed into rissole shapes, dipped in flour, then beaten egg and finally breadcrumbs. It was shallow fried to make tasty, crunchy coated rissoles to have with vegetables.