I started by making a risotto Bianco.
I sweat down some finely chopped onion and celery in olive oil, then add arborio rice let that cook for a couple of minutes before adding white wine. Cook away the alcohol and then start adding chicken stock and keep stirring.
Then add some dried porcini mushrooms to a mug with some stock to cover them and leave them there for a few minutes, chop up some chestnut mushrooms, add the liquid from the porcini mushrooms to the risotto and keep stirring. Chop up the porcini and add them to the risotto with the chestnut mushrooms.
To finish off get a tomato, scoop out the inside and cut the flesh into little squares, tear up some basil, take the risotto off the heat add the tomato, basil a big handful of finely grated Parmesan and a knob of butter. Stir everything in, then put a lid on and let it rest for a couple of minutes before serving… delicious!