In a small bowl soak your mixed dried mushrooms in 1 cup of boiling water and wrap in cling film (this can be done in advance). They will double in size. Drain off but keep the stock for risotto or a soup.

To cook the My Risotto Perfetto Porcini Mushroom, pour 2 glasses of cold water for each glass of rice (175g Risotto= 450ml water).

Bring to the boil and simmer for 12 minutes, or until water is absorbed, stirring throughout.

Add 3 tbsps of oil to a heated pan, add your diced black garlic, diced onions, soaked mushrooms and chopped basil leaves and cook for 2-3 minutes tossing throughout and remove from heat (this will top your risotto).

Finish the risotto, with a knob of butter, grated Gran padano and chopped mushrooms.