Wild Mushroom Risotto

Read it through once before you start the pan.

1. 1Step 1. Put the porcini mushrooms in a heatproof bowl and pour over the water.
2. 2Step 2. Soak for 20 minutes until soft.
3. 3Step 3. Strain the soaking liquid through a paper towel in a sieve into a saucepan, leaving the gritty dregs behind. Add the vegetable stock and keep at a bare simmer.
4. 4Step 4. Finely chop the soaked porcini mushrooms.
5. 5Step 5. Heat half the extra virgin olive oil in a wide, heavy-bottomed pan over medium-high heat, add the crimini mushrooms, and fry for 5 minutes until browned and tender.
6. 6Step 6. Transfer the mushrooms to a plate. Return the pan to medium-low heat and add the remaining extra virgin olive oil.
7. 7Step 7. Add the shallots and garlic and cook for 3 minutes until soft and translucent but not browned.
8. 8Step 8. Add the arborio rice and stir for 2 minutes until the edges of the grains turn translucent.
9. 9Step 9. Pour in the white wine and simmer for 2 minutes until absorbed.
10. 10Step 10. Add the hot stock a ladle at a time, stirring often, letting each absorb before the next, for 18 minutes until the rice is tender with a slight bite.
11. 11Step 11. Stir in the chopped porcini, the fried crimini mushrooms and the black pepper and cook for 1 minute until warmed through.
12. 12Step 12. Remove the pan from the heat and beat in the unsalted butter, vegetarian hard cheese, and parsley for 1 minute until creamy and loose. Taste and add salt if needed.
13. 13Step 13. Rest for 2 minutes and serve right away.