Ingredients

• 4 tbsp extra virgin olive oil (plus a drizzle to serve)
• 1 onion (chopped)
• 1 cup arborio rice
• 1 cup white wine
• fresh porcini mushrooms (sliced)
• 2 cups warm water (plus more as needed)
• 2 tsp saffron
• 1 cup parmesan cheese (grated)
• fresh basil (to garnish)
• salt and pepper (to taste)

Instructions

1. Heat the oil in a wide pan and sauté the onion and rice for 2 minutes, until the rice is well coated.
2. Add the wine and the mushrooms and keep at a strong simmer until the wine is mostly absorbed.
3. Add 2 cups of warm water and continue cooking, adding more water as the rice absorbs it, until the rice is tender but still firm at the centre, 18-20 minutes.
4. Dissolve the saffron in a little warm water and stir it in with the parmesan.
5. Serve drizzled with a little olive oil, garnished with basil, and seasoned with salt and pepper to taste.

Cooking Tips

• Toast the rice in oil before any liquid goes in
• Keep the liquid warm so the simmer never stops
• Stir often — that's what makes risotto creamy
• Bloom the saffron in warm water before adding
• Stop cooking while the rice still has a slight bite