Serves 4

Suitable for vegetarians and vegans (leaving out the cheese)

 

350g Arborio rice or Carolina rice

150ml white wine

1.2lt water

25g dried porcini mushrooms

10 chestnut mushrooms

Organic extra virgin olive oil

1 onion

2 garlic cloves

Unrefined sea salt

Black pepper

Parsley

Parmesan (or kefalotyri)

 

Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the olive oil in a pot and add the finely chopped onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms (or other mushrooms of your choice) and fry for a further 2-3 minutes, until browned.

Stir in the rice and coat in the olive oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Start adding the water bit by bit until all the liquid has been absorbed and the rice is plump and tender.

Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the sea salt and freshly ground black pepper.

Serve with freshly grated Parmesan or kefalotyri and a couple of leaves of parsley.