Risotto of Porcini Mushrooms

Tonight I made a mushroom risotto based on the pantry staple of dried porcini.

To boost the mushroom flavour of my risotto I use the technique of cooking a duxelles of button mushrooms and folding it through the mixture.

I garnished the dish with hen of the woods and oyster mushroom, just roasted nice and hard and seasoned, and dressed with some peppery olive oil.

Served with some white burgundy because I didn’t have a suitable Italian wine.