Hey everybody... it's  Ghosty writing today.
Long time no see, but...yeah... time for some nice and tasty food again.
It's not like the cooking cubs  Kuraiko and I have stopped cooking, but recently we cooked a lot of the older classic, stuff we've uploaded before a hundred times or just some quick soulfood we felt more like devouring and not taking a picture before.
So this one sunday evening Kuraiko had been teaching me to prepare an awesome Tiramisu (which will I prepare myself for my parents after Christmas. And hopefully Kurai will upload hisTiramisu as well ^.^) and I was responsible for preparing dinner:
A savory and creamy mushroom Risotto, with a slight variation of the normal preparation. Namely the use of Pecorino cheese instead of Parmigiano, which gives the Risotto a very nice twist.

Ingredients:
- 200g Risotto rice (Please only use Risotto rice like Arborio and similar)
~ 60g butter
- Olive oil
~ 20-25g dried porcini
~20-25g dried chanterelles
- 1 handful of fresh golden oyster mushrooms (or other mushrooms after you taste)
- 1/2 to 1 onion
- 1 finger long stick of celery
~ 1000ml vegetable broth (homecooked or storebought, just no powdered stuff)
Tip: use some of the mushroom cooking water, mixed with the vegetable broth. I can only recommend that, as it add a lot of mushroomy, earthy flavor to the dish. Don't use the soaking water, tho.
- Salt, freshly ground pepper
~3 Tbsp freshly grated Pecorino
- 1 little twig of fresh rosemary
~ 125ml dry white wine
(Optional: fresh basil)

Preparation:
Start by soaking the dried mushrooms in water after rinsing for at least half an hour, then discard the soaking water and cook the mushrooms for ~10minutes. Take them out and cut them roughly.
Keep some of the cooking water for later.
Meanwhile clean the golden oyster mushrooms with a paper towel, chop them as well and set them aside.
Peel/clean onion and celery and dice it finely.
Bring the vegetable broth mixed with some mushroom cooking water to almost a boil and keep it piping hot.
While the broth is heating up, carefully sweat onions and celery in ~30g of butter and some olive oil until glassy.
Add the uncooked Risotto rice, bring up the temperature just a little and also sweat the rice as well until the grains are turning slightly translucent. Make sure not to burn the rice or the onions.
Deglaze with some white wine, let the liquid evaporate almost completely, then add a ladle of hot broth.
Turn down the temperature again until it just simmering and start stirring the rice gently.
Don't stop stirring until the dish is done.
Let most the liquid evaporate, then add another ladle of hot broth and so on.
After ~10 minutes, add mushrooms and rosemary and keep adding broth and continue stirring. The liquid will slowly turn into a creamy sauce.
Season to your taste with a little salt and freshly ground pepper. Please keep in mind that the Pecorino is salty, so be gentle on the salt.
When the rice is cooked on the outside, but still retains just a little bit of bite on the inside and most of the liquid has evaporated (the Risotto should still be a little "sloppy". Not stodgy, not too dry, not too runny, but with the grains intact) , add another 30g of butter, stir it, then add the grated Pecorino and mix in as well.
Cover the pan for about 3 minutes, then it's ready.

Plate your Risotto onto a soup bowl or soup plate, give it a bit of a gentle shake to spead out the Risotto evenly... then top it off with some more Pecorino cheese, some roughly cut basil and/or another dash of olive oil.
Please enjoy your meal! :)