• 50g dried porcini mushrooms
• 1 vegetable stock cube
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 teaspoons chopped garlic
• 4 chicken breasts, cubed
• 250g wild mushroom mix, sliced
• 300g risostto rice,
• 175ml white wine
• 25g butter
• 2 teaspoons parsley
• 50g grated grana padana

1. Put the dried porcini mushrooms into a large bowl and cover with 1 litre boiling water. Leave to soak for 20 mins, drain the mushrooms into a bowl and discard the last few tablespoons of the liquid.
2. Crumble the vegetable stock cube into the mushroom liquid and then gently squeeze the excess liquid from the porcini mushrooms. Chop the mushrooms.
3. In a deep frying pan heat the oil over a medium heat. Add the onions, garlic and chicken if using. Fry for around 5 minutes, until soft.
4. Stir in all the mushrooms and season with salt and pepper. Continue to cook for around 8 minutes, until all the mushrooms have softened.
5. Add the rice to the pand and cook for 1 min. Pour over the wine and reduce to nothing. Keeping the pan over a medium heat add 1/4 of the mushroom stock and continually stir until all the liquid has been absorbed. Repeat this untill all of the stock hs been used, by then the risotto should begin to become creamy, plump and tender.
6. Continue stirring until the rice is cooked. Take the pan off the heat, add the butter, half the cheese and the parsley. Cover for a few minutes to allow the rice to absorb any remaining liquid.
7. Give it a final stir and serve with the remaining cheese and parsley.

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