Mushroom risotto

- 1 oz dried porcini mushrooms
- 2 cups warmed up vegetable or chicken stock (see links), or water
- 2 tblspoons butter
- 1 onion, finely chopped
-1 large garlic clove, crushed
- 9 oz fresh mushrooms, sliced
- 1 cup risotto rice
- pinch ground nutmeg
- ½ cup parsley, finely minced
- ½ cup grated parmesan cheese

- place stock and porcini mushrooms in a cooking pan, bring to a boil, remove from heat and let soak for at least 30 minutes
- place butter, onion, half of the parsley, and garlic in frying pan and sauté for 3-4 minutes, stirring
- add fresh mushrooms and nutmeg and sauté for another 3-4 minutes, stirring and tossing
- add rice and continue sautéing, stirring and tossing, for 3-4 minutes
- add stock and porcini mushrooms, stir well, bring to a boil, lower heat, cover pot with lid, and simmer until all liquids are absorbed
- right before serving, while rice is still warm, fold in parmesan cheese
- sprinkle remaining parsley and some parmesan cheese on top