Nutrition	%GDA	Range
Energy Kcal	953
Protein	80.82%
Other Carbohydrate	58.18%
Sugar	5.66%
Fat Saturated	111.12%
Fat Unsaturated	27.79%
Fiber	104.74%
Sodium	56.57%
Salt	59.14%

1. In a large pan bring the stock almost to the boil and keep hot on a very low flame. 2. In another pan melt the butter and sweat the finely chopped onion until softened but not brown. Add the sliced porcini mushrooms (and/or other fresh wild mushrooms) and cook for a few more minutes. 3. Add the rice, stir well and cook until well coated and slightly translucent. 4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle. 5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan, or vegetarian