Mushroom risotto

1. Place a tablespoon of dried porcini mushrooms in a cup of boiling water and let seep for 30 minutes.
2. In a pot warm to a low simmer 4 cups of low salt chicken stock to which you have added half a cup of sparkling wine.
3. Finely chop an onion, gently fry in a good sized knob of butter (about a tablespoon) and when the onion is translucent add 1½ cups of Arborio rice and continue to cook on a low heat until the rice has become translucent with a white core – usually about 2 to 3 minutes.
4. Add the mushroom and water mix
5. Add hot stock until the rice is covered. Stir until the stock is absorbed
6. Add 1 cup of sliced fresh mushrooms and again cover with stock.
7. Stir gently until all stock is absorbed and continue adding stock, stirring and when stock is absorbed adding stock until the rice is cooked bit still has a slight resistance to the bite.
8. Adjust seasoning, add ¼ cup of thinly sliced fresh mushrooms, stock to make the consistency that of thick porridge and a knob of butter.
9. Stir gently to combine then serve in bowls with grated parmesan cheese and chopped parsley on top.   

Serve this with fresh green beans and a glass of room temperature Pinot Noir