Method

1. Put the dried porcini mushroom in a bowl with chicken stock. Soak for 10 minutes, then take them out and slice.
2. In a medium saucepan, pass the chicken stock through a strainer and bring to a simmer. Continue to keep the stock on the heat, as hot stock must be used to cook the risotto.
3. Squeeze the lemon juice into the button mushroom. Melt 1 ½ tbsp of the butter in a saucepan and pan fry the mushroom until browned. Add the parsley, cook for 30 seconds then transfer to a bowl.
4. Heat the olive oil and ½ tbsp of butter in the same saucepan and sweat the onion. Add the rice and stir constantly; so that the grains are evenly coated in the oil.
5. Stir in both the mushrooms, add a ladle of hot stock each time and cook over medium heat until the liquid is absorbed. Keep adding a ladleful of stock at a time, making sure each ladle is absorbed before adding more.
6. When all the liquid is absorbed, remove the pan from heat, stir in the parmesan and season.
7. Cover the pan and let the risotto rest for 3 minutes before serving.