Get the mushrooms out in force, for this tasty risotto
1. Preheat oven to 100°c.
2. Soak the porcini in small amount of warm water and retain the liquid. Chop the fresh mushrooms. Finely chop onion and gently fry with half the butter in a heavy bottomed sauce pan until the onions are opaque.
3. Add the mushrooms but not the liquid, add the black pepper and sauté together.
4. Add the rice and coat with mixture.
5. Add the large glass of flavoursome dry white wine or sherry.
6. In another pot have at least 1½ litres of marigold vegetable stock.
7. Add the porcini liquid to the rice and stir until absorbed. Now add the hot stock a ladle at a time until absorbed.
8. When the rice is soft on outside but has slight bite inside turn off heat and leave lid on for 5-10 mins. Taste for seasoning.
Add final butter, stir and keep in warm oven at 100°c
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