2 cups of Arborio rice
4 cups of warm chicken stock (preferably homemade)
1 cup white wine
500g mixed mushrooms
A handful of porcini mushrooms soaked in one cup of water
A handful of flowering marjoram (thyme would work well too)
A good knob of butter
4 large cloves of garlic
2 large shallots, diced
Salt and pepper to taste
Gently fry the shallots in some of the butter. Add the rice and cook till transparent. Throw in the white wine and stir till absorbed by the rice. Next add the porcini mushrooms, liquid and all and two thirds of the mixed mushrooms. Gradually add the chicken stock, stirring all the time for around 40 minutes or until the rice is tender and the texture is soft and loose with liquid and not dry.
In another pan add the rest of the butter and remaining mushrooms. Fry on each side until brown and caramalised, add the garlic.
Top the risotto with the garlic mushrooms, shavings of parmesan, salt, pepper and the flower marjoram. I like my risotto with a large salad, although I cannot vouch for this being an authentic way to serve it.