Instructions: Cook the rice in boiling water until just a fraction from completely done.

Reduce the cep sauce to a thickish consistency and fold it carefully into the boiled rice.

If you want a stronger cep flavour you should use the liquid in which you have soaked the dried ceps.

Better stir you can soak the dried ceps in very hot chicken stock and use that to boil your rice.

Sprinkle Parmesan on top and there you are.

My risotto is quite different from the traditional one. This particular dish could easily be described asthe bestquality italian rice strongly infiused with a beautiful cep sauce tO absorb all the flavour. It also happens to be the single most popular dish in our restaurant and the one which invites the most compliments. When I recendy took it off the menu at least six tables every night asked for it. It has also been featured in writeups in the Cood Food Cuide. But it happens to be an unorthodox way of doing risotto. The truth is that for me and my palate the strictly classical italian way of cooking risotto does not appeal. Usually I find that the white wine interferes with the various flavours and is absorbed by the rice. Whatever this cep risotto is the most beautiful I have ever tasted.

Serves 4 as a starter

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