Instructions: Heat 4 tablespoons of the olive oil in a large heavy bottomed frying pan until smoking.

Add the sliced fresh mushrooms and fry stirring constantly for 15-20 minutes or until the mushrooms have become very dark.

Remove and keep warm.

Wipe clean the frying pan.

Strain the porcini mushrooms retaining their juices rinse and squeeze dry.

Heat another tablespoon of olive oil in the pan and gently fry the garlic and porcini.

When the garlic begins to colour carefully pour in half the strained porcini juices and simmer until reduced to 1 tablespoon.

Add the rest of the cooked mushrooms season with salt and pepper and stir to combine the flavours.

Add the herbs and lemon juice.

Keep warm.

Heat the chicken stock and check for seasoning.

Melt 75g of the butter and the remaining olive oil in another large heavy bottomed frying pan and gently fry the onion until soft about 15-20 minutes.

Add the rice and off the heat stir until the rice becomes totally coated this takes only a minute.

Return to the heat add the remaining porcini juices and 2 ladlefuls of hot stock or just enough to cover the rice and simmer stirring until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed.

After about 15-20 minutes nearly all of the stock will have been absorbed by the rice; each grain will have a creamy coating but will remain al dense.

Add the remaining butter in small pieces the mushrooms vermouth and Parmesan being careful not to overstir.

Serve immediately.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.