Instructions: Pick over the mushrooms, carefully, making sure they are clean and free of any forest debris.

Put the onion, garlic and rosemary into a large heavy bottomed saucepan with half the butter. Fry gently together until the onion is soft. Add the cleaned, chopped mushrooms and stir together thoroughly. Cook the mushrooms until just soft.

Add the white wine and stir. Wait for the alcohol fumes to boil off, then add the rice and seasoning and begin the cooking process, adding a little hot stock at a time and waiting for the rice to absorb it, stirring thoroughly each time you add more liquid. Continue this way until the rice is tender, and all the grains are plump and fluffy.

Remove from the heat, stir in the rest of the butter and cover. Leave to stand for about 3 minutes before transferring to a warmed platter and serving. You may offer Parmesan cheese seperately, but if the mushrooms are really full of flavour, the Parmesan is unnecessary.

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