This comforting Italian rice dish may seem intimidating, but it really is simple. All you need is a bit of time and patience and keep stirring at it. The mushroom risotto can be served as a side dish, a main dish or an appetizer – your choice entirely!

Preparation time: 45 minutes

What you need:

2 cups/500g arborio rice (you can substitute with any short grain rice)

2-3 oz/60-90g dried mushrooms (you can use any dried mushrooms or substitute with 1lb/500g fresh mushrooms; dried mushrooms tend to have a more intense flavor)

¾ cup/200ml white wine

4 cups/1liter veggie stock (you can substitute with chicken stock)

1 onion, chopped

2 garlic cloves, minced

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons fresh chives or parsley, chopped

3-4 tablespoons grated parmesan (optional)

How to do it:

Start by soaking the dried mushrooms in hot water to rehydrate and clean them. Place them in a bowl, fully submerged in very hot water, cover and let sit for 20-30 minutes. Then drain them and cut into smaller pieces. If you use fresh mushrooms cut them into small pieces.

Heat oil over medium heat in a large pot and add onions, cook them for 2-3 minutes, then add garlic and cook for another minute or so until the onions are translucent and slightly browned.

Stir in the mushrooms, season with salt and pepper and continue to cook for about 5-6 minutes.

Add rice to the pot and stir well until you get a nutty aroma.

Add white wine and stir until the liquid is absorbed, add 1 teaspoon salt

Add ½ cup of hot stock and stir every once in a while until the liquid is fully absorbed; add another ½ cup and repeat the process until you have used all of the stock.

By the time the final stock is added, the rice should be almost cooked.

Continue stirring until the rice is fully cooked. If it is too dry, or the rice is not yet cooked, add a bit of water.

Serve on plates or in bowls and garnish with the chopped chives or parsley.

Top with grated parmesan, if you like it.

Buon appetito!