Creamy Mushroom Risotto

We know that risottos need to creamy and smooth. Typically that's done with butter, but here I've made a mushroom veloute which is both delicious and creamy.

combination of mushrooms, whatever looks good
EVOO
butter
maldon sea salt
ground black pepper
garlic
chives
onions
arbrorio
best chicken stock
dried porcini
parmesan

1. soak porcini and eliminate sand
2. put garlic and mushrooms in a pan and saute with some EVOO
3. keep sauteeing until some caramelization sets in
4. deglaze with some what wine
5. add some porcini water to pan
6. season again and whizz up in a blender until you get a smooth veloute
7. saute chopped onions in butter and olive oil in a separate pan until golden but not browned
8. add rice (one handful per person) and let get sticky in pan
9. add white wine and once boiled down, add stock slowly and stir for about 18 minutes
10. toward end, add veloute to rice and fold in gently
11. ready to serve when desired consistency reached