METHOD:
1. Soak 5g of dried porcini mushrooms per person, for ten minutes in 500ml of boiling water, mixing in two stock cubes to create a stock.
2. Over a low heat, sweat a chopped onion and a diced garlic clove per person, in six spoons of olive oil.
3. Add 75g of rice per person and a good splash of white wine, letting it reduce.
4. Add one ladle of stock at a time, waiting until the rice has absorbed the liquid, and keep stirring.
5. When the rice is cooked al dente, drain and then add in the porcini mushrooms.
6. Now stir in a generous handful of grated parmigiano and 15g of butter per person. Season and serve topping with more grated parmigiano
