Judas Ear Risotto

Because these mushrooms are not particularly flavourful, I have cheated a little and added some dried funghi porcini. If you cook the rice al dente, as they generally do in Italy, this dish will give an interesting contrast in textures - the ‘bite’ of the rice contrasting with the gelatinous feel of the mushrooms. Because the mushrooms dry so well, you can make this dish at any time of year.