2Heat the broth in a pot and prepare all the other ingredients
3Heat oil and butter in a heavy saucepan. Sauté onion & garlic until soft
4Add chopped, rehydrated mushrooms and fry until golden. Add the mushroom water to the heating broth.
5Add rice to saucepan and stir until it is well coated with the oil.
6Add wine. Simmer & stir until almost all the liquid evaporates.
7Now comes the stirring. Add the heated broth + mushroom water one ladle at a time, stirring constantly. Only add more broth when the previous addition is absorbed, but before the rice sticks to the pan. Continue for 15-20 mins. Risotto is ready when it is creamy and still slightly firm. Tasting is the best way to know. (You may have broth left over).
8Turn off the heat and whip in the cheese. Garnish with fresh parsley. Serve immediately