Risotto ai Funghi (Mushroom Risotto)

Soak the dried porcini in the warm water200 ml for at least 20 minutes. (Fresh porcini need no soaking; just clean and slice them.)

Bring the stock800 ml to a gentle simmer in a saucepan and keep it hot.

Finely chop the onion1, mince the garlic1 and chop the parsley1.

Melt half the butter in a medium saucepan over medium heat and sweat the onion and garlic until translucent. Don't let them brown.

Add the rice250 g and stir until every grain is coated in butter25 g, about 30 seconds.

Pour in the wine150 ml and let it bubble away.

Add the hot stock a ladle at a time, stirring every couple of minutes and adding more before the rice dries out.

Lift the porcini out of their water and chop half finely and the rest roughly. Pour off the soaking liquid, leaving the grit at the bottom behind.

Add the mushrooms50 g and their liquid to the rice. Keep adding stock and stirring until the rice is al dente and loose enough to spread on a plate; start tasting after 15 minutes.

Off the heat, stir in the parsley, the rest of the butter and about 2 tbsp of the cheese. Season to taste.

Leave to stand for 2 minutes, then serve with the remaining cheese.