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My husband loves making risotto. It’s so easy to prepare, and as it all goes into one pan, there’s little washing-up for me to do afterwards, so I love it too. On our recent trip to Italy, we went supermarket shopping as always, and bought amongst other things a box of Vialone Nano risotto rice. We’d just eaten a terrific lunch at Dal Pescatore, and one of the dishes I had was a vegetarian risotto using Vialone Nano. In this recipe, we also used up the rest of our extremely good quality porcini mushrooms from Bologna’s famous foodie shop Tamburini…
