ASDA part of the Wal-Mart family

• 25g pack Merchant Gourmet Mixed Dried Mushrooms
• 50ml port or red wine
• 2 medium onions, peeled and chopped
• 2 garlic cloves, finely chopped
• 2tbsp olive oil
• 250g pack Asda Chesnut Mushrooms, halved
• 180g pack Asda Portobello Mushrooms, sliced
• 75g pack Asda Extra Special Shiitake Mushrooms, halved
• 250g Asda Arborio Rice
• 1 litre hot vegetable stock
• handful fresh parsley
• 50g Parmesan, grated

1 Put the dried mushrooms in a pan and pour over the port or red wine and a cup of boiling water. Leave to soak for 20 minutes or until all the liquid has been absorbed.

2 Sweat the onions and garlic in the olive oil in a large heavy-based pan. Add the fresh mushrooms and fry for 4-5 minutes or until browned.

3 Add the rice and stir to coat. Cook for 2 minutes, then stir in the soaked dried mushrooms. Stir again.

4 Add the stock, a ladle at a time, stirring after each addition, until absorbed. For a creamy risotto, add all the stock; for a firmer risotto, use as much as is necessary.

5 Remove from the heat, leave to rest for 2 minutes, then add the parsley and 25g of the Parmesan. Sprinkle with black pepper and serve with the rest of the cheese.