Mushroom risotto

Place the dried mushrooms in a small bowl and cover with 300ml (½ pint) hot water. Leave to soak for about 20 minutes, stirring occasionally.  Lift out the mushrooms, squeezing out the liquid and chop finely.  Strain and reserve the liquid.

In a large pan, melt the Bertolli and add the onion.  Cook over medium heat for about 5 minutes, stirring occasionally, until soft but not browned.  Add the fresh mushrooms and cook, stirring for about 2 minutes.  Add the rice and cook, stirring for another 2 minutes.  Stir in the dried mushrooms, seasoning and rosemary sprig.

With the heat on high, add the wine and stir until it evaporates.  Now begin to add the hot stock, a ladle at a time, and allow the rice to cook gently, stirring frequently, until the liquid has been absorbed.  Continue in this way for 20-25 minutes until the rice is creamy and cooked but still has a slight bite.

Before serving, remove the rosemary and stir in a generous knob of Bertolli..  Cover and leave to stand for 2-3 minutes.

Top with Parmesan shavings and serve with salad leaves.