Soak the Porcini mushrooms in a small amount of boiling water for at least 20 minutes till soft, reserving the liquid.

Add this Mushroom liquid to your simmering vegetable stock.

Heat 2 tbsp olive oil in a pan on a medium heat, and add 2 finely diced shallots, and cook gently without allowing the shallots to colour.

Add 300g grams Gallo Carnaroli rice to the pan and cook for a few minutes then add the glass of white wine to the pan continually stirring till all the wine has been absorbed,

At this point gently ladle in your HOT stock, stirring continually till the rice absorbs the stock, making sure the rice doesn’t stick to the bottom of the pan, The rice should start to become plump and creamy, keep adding stock till rice is tender and the stock is absorbed. Season to taste.

For the Wild garlic puree

Add the diced shallot and the wild garlic to the pan and gently cook till garlic is wilted add half ladle of stock, place this into your blender and blitz till smooth with a puree consistency, if too thick add a little more stock.

To Finish the Risotto

Gently fold in the grated parmesan, and a little butter followed by the Mushrooms and wild garlic puree, garnish with a little olive oil and some Rocket leaves and ENJOY!