Method

Serves 4

Heat through your stock in a pan and keep at a simmer. Do not use cold stock for risotto.

Melt butter over a low heat and add diced onion and celery, cook slowly until soft. Add the rice and stir well ensuring you coat every grain of rice in butter, stir for a minute then add white wine, stir until absorbed. Now add ½ the chopped smoked mushrooms and a splash of the mushroom essence, stir well. Now start adding your hot stock a ladle at a time, allowing the stock to be absorbed.

The process should take approx 15-17 mins; the risotto should still have a little bite to it. Check your seasoning.

Take the risotto of the heat and add the rest of the mushrooms and stir in. Add some butter and freshly grated Parmigiano Reggiano and cover with a lid, allow to rest for a few minutes. You can add more stock if a wetter risotto is wanted.

Serve straight away with a sprinkling of fresh Parmigiano and enjoy.