Mushroom Risotto

Put the dried porcini into a bowl and just cover with water. leave for at least 15 minutes  Picture  . Clean the fresh mushrooms with a little water to remove any soil, but dry them with some kitchen paper. Then trim the ends and cut into smaller pieces but do not chop. For the ceps or similar use a knife to deliver slices through the cap and stalk.

Peel the onion and cut into small dice. Put a good tablespoonful of butter into a thick bottomed saucepan, put over a medium heat and cook stirring from time to time until soft but not browned. Add the white wine, the liquor from the porcini and the rice. Stir well and then cook over a medium heat adding a ladle of hot water when needed.

Meanwhile put a good tablespoonful of butter in another saucepan over a medium heat, add the mushrooms and cook for a few minutes turning from time to time. Take off the heat and season with a sprinkle of cayenne pepper and a good amount of black pepper and put to one side. Chop the parsley to produce a good handful.

When the rice is almost ready, say after twenty minutes, stir in the mushrooms (not the porcini) and cook for another five minutes or so or until the rice is done. Take off the heat and grate in a good handful of parmesan, add two tablespoonfuls of butter and stir both in. Season well with salt and black pepper and stir in the chopped parsley.

Spoon into serving bowls and serve with more parmesan and a grater  Zoom  .