The problem is that other than using good quality ingredients you also need to stand and stir it for 30 minutes, which chefs are unlikely to have time to do. Some recipes lend themselves to being made in a restaurant environment (particularly those that require a lot of prep but not much cooking), but risotto is not one of them. Therefore; to be fully appreciated it's something that you should make yourself.
Porcinis (or ceps as they're also known) really boost and improve the mushroomy flavour, but any dried mixed wild mushrooms can be used. Equally, substituting some of the white mushrooms for chestnut or portabello can help develop the flavour.
Ingredients (for 2 people):
- 250g Arborio Rice
- 250g White Mushrooms
- 15g Dried Porcini Mushrooms
- Clove of Garlic
- 1 Onion
- 200ml Dry White Wine
- 1 Litre Vegetable Stock
Place in a large saucepan with the porcini mushrooms and a couple of glugs of sunflower oil. Cook for 10 minutes over a medium heat such that the onion turns translucent but doesn't start to burn. Add the rice and coat fully with the oil, then pour in the wine.
It should start to boil immediately. Set a timer for 30 minutes and stir the mixture until the wine is absorbed. Continue to stir, adding the stock a ladle-full at a time, ensuring each is absorbed before the next added. By the end of the 30 minutes you should have run out of stock and the rice be cooked.
Season to taste and serve immediately with wild rocket.