Porcini Risotto

Risotto does require a little patience, but no superhuman culinary technique. If you can soften an onion and stir, you’ll be fine. I was taught how to make it by the great Antonio Carluccio, fag in one hand and glass of red in the other. Occasionally, he removed one or the other and gave the pot a stir. I’m also indebted to Giorgio Loca