Wild mushrooms are plentiful at this time of year, so if you’re lucky enough to get your hands on some, here are some recipes to inspire you
Making risotto is a simple skill to master, and once you make one, you can experiment with a variety of ingredients. The trick is to continue adding the hot stock slowly, stirring as you go, until the rice is just cooked. This takes time. For extra flavour, try frying the mushrooms on their own separately, before adding them in.
Ingredients, serves 4
50g dried porcini mushrooms
1 litre chicken or veg stock, hot