Funghi porcini and Portobello mushroom's Risotto with Cava

This risotto sounds very fancy. In reality, I had 70 ml of a bottle of Cava that we opened during the weekend, 7 Portobello mushrooms leftover from the weekend as well, and 50 grams of dried Funghi porcini. What could I cook with just leftovers and pieces?.....Risotto!!

7 medium size Portobello mushrooms cleaned and chopped

50 g dried porcini mushrooms previously soaked and chopped in pieces

2 shallots chopped

3 garlic cloves chopped

40 g extra virgin olive oil

320 g risotto rice (Carnaroli or Arborio)

70 ml of Cava

700 g vegetable stock or more if needed

1 teaspoon salt

70 grams of butter

100 grams parmesan cheese and more to sprinkle

Fresh grinded black pepper

In a pot, heat the olive oil and half of the butter. Add the shallots and garlic, and cook it until it is translucent. Add the mushrooms, and sautee them for 5 minutes. Add the cava, and let it simmer for 2 minutes. Add the rice, and cook it for 3 minutes. Slowly, start adding the stock, and stir it. Initially, I added 1 cup, and then I added the remaining stock just covering the rice. Adding the stock slowly along with stirring it it will make the risotto creamy. Once it is al dente, add the remaining butter along with the parmesan cheese. Stir it and serve it with parmesan cheese on top and fresh grinded black pepper. ENJOY!!