Risotto aux champignons des bois

For this dish, I prefer the bouchon mushroom. These are small wild mushrooms, so called because they look like the cork of a champagne bottle. You can buy them dried from a deli, but porcini mushrooms will also do fine if you can’t find bouchons. The mistake people often make with a risotto is to think you can leave it – you can’t, not even for a minute – and this recipe is no different!