Risotto con Funghi

Mushrooms – here dried funghi porcini and large flat cultivated ones – are sweated with onions and butter as a flavour basis for the rice. The stock is enriched with the dried funghi porcini soaking water, white wine, and the stems and peelings from the flats. A little of the dried funghi porcini go a long way to flavouring this wonderful dish. I first ate this at Adam Robinson’s Brackenbury restaurant: trust