Ingredients

• 350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms)
• cleaned and sliced
• 1 medium onion
• finely chopped
• 125g/4oz butter
• 350g12oz arborio rice
• 1 litre/1¾ pint good stock
• at least 110g/4oz fresh parmesan
• or vegetarian parmesan-style grating cheese
• 1 tbsp best olive oil
• salt and freshly ground black pepper

Directions

• In a large pan bring the stock almost to the boil and keep hot on a very low flame.
• In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.
• Add the rice
• stir well and cook until well coated and slightly translucent.
• Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another
• and so on
• until the rice is cooked (15-20 minutes). As a general rule for risottos
• you need four times as much water as rice
• by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.
• Check the seasoning and stir in the olive oil
• remaining butter and a couple of spoonfuls of grated parmesan.
• Serve at once with the rest of the parmesan on the table.