This dish is popular throughout northern Italy and is one of our very favourite Autumnal dishes, being very simple to prepare and scrummy. It takes very little time to prepare, but you must not get distracted and never leave the pot whilst the rice is cooking. It should be served and eaten immediately. This recipe can be enrichened with a splash of truffle oil if you wish and any whole mushrooms you may have in your fridge.

Ingredients for 4 people

50g dried porcini mushrooms from Relish plus any whole mushrooms you may have

350g risotto rice (Riso Nano Vialone) from Relish

100g Parmesan from Relish, freshly grated

2 tablespoons of extra virgin olive oil from Relish

A splash of truffle black truffle oil (optional) from Relish

100ml dry white wine from Relish

1 onion, finely chopped
75g butter
1litres chicken stock, simmering

300 ml of warm water

1 tablespoon of wild rosemary from your garden

Salt and pepper to taste

Method

Put the porcini mushrooms in a bowl, cover with the water and leave to soften for 20 minutes. Drain, keeping the liquid. Strain the soaking water through a coffee filter or a fine sieve into a large saucepan. Squeeze the mushrooms dry, then roughly chop and set aside. Add the chopped whole mushrooms if you have them.

Add the stock to the mushroom liquid in the pan and bring to a gentle simmer. Maintain over a low heat whilst you prepare the risotto.

Pour the olive oil into a large, heavy-based pan over a medium-low heat. Add the onion and cook for 6 minutes or until completely soft but not coloured. Turn up the heat and stir in the rice. Cook, stirring, for a minute, then add the wine and let it bubble and evaporate.

Add the chopped mushrooms, dried rosemary and a ladleful of the hot stock and stir until the rice has almost completely absorbed the stock. Continue, adding the stock a ladleful at a time, until most of the stock is used and the rice is cooked but maintains a firm bite. This will take about 20 minutes. Turn down the heat if the risotto bubbles too vigorously or begins to stick to the pan. Keep stiring and tasting to determine when the rice is cooked. Use some of the remaining stock and stir until you have a wet, but not sloppy, risotto. Don’t worry if there is a little leftover stock.

Turn off the heat and stir in the butter and Parmesan. Cover for a few minutes, then stir again and adjust the seasoning. Add a drizzle of truffle oil if you are using it and serve immediately, garnished with shavings of Parmesan and a sprig of rosemary.