Mushroom Risotto

The mushrooms used in this dish can vary depending on the season. We don’t have a great wild mushroom season in Australia, and those available tend to be nowhere as flavoursome as their reputation might suggest. I find the dark field mushrooms most appealing. If you want a bigger burst of flavour use a few chopped dried porcini mushrooms. Rehydrate the mushrooms, and strain the reconstituting liquid into the stock. With risotto it’s easier to use cup measurements as you need a volume of sto