- 1.
Put the dried porcini in a bowl. Pour over 500ml boiling water. Set aside to soak while you prepare the veg.
- 2.
Trim the ends off the leeks (you don't have to cut all the thick green leaves off, just the top 2cm or so). Slice a cross 5cm deep into the top of the leeks and rinse out all the grit. Finely slice the leeks. Slice the mushrooms. Peel and grate or crush the garlic.
- 3.
Put a large pan over a medium heat for 2 mins. Add 2 tbsp oil and the leeks. Season with a good pinch of salt and pepper. Cook for 10 mins, stirring now and then, till the leeks are soft and lightly browned. Add the garlic.
- 4.
Crumble the stock cubes into a large pan or bowl. Stir in 11/2 ltrs boiling water till the stock cubes dissolve. Pour the porcini stock through a sieve or colander into the bowl, so the porcini and mushroom stocks are combined.
- 5.
Add the porcini and fresh mushrooms to the pan. Cook and stir for 2 mins till they're juicy. Stir in the rice. Cook and stir for 2 mins.
- 6.
Add a ladleful of hot stock to the rice. Keep the heat set to medium-low and cook till the rice has absorbed the stock. Stir often, but not constantly - every few mins should do. Then keeping adding the stock and stirring till all the stock has been used up and the rice is soft and creamy
- 7.
While the risotto cooks, roughly chop the herb leaves, discarding any thick stalks. When the risotto is ready, stir in the chopped herbs. Taste and add a little more salt or pepper if you think it needs it. Serve the risotto in warm bowls.