Knitting, apple pie, candle light in the afternoon and mushroom risotto is not exactly ‘la primavera’, but is just cosy cosy.
For 2p, put a few dried chopped porcinis in 100 ml of milk or cream.
Chop and fry 1 red onion and 4 garlic cloves. Add 120 grams of good quality risotto rice. Bake and stir. Add 125 ml or dry white wine. Allow the wine to evaporate. Add bits by bits vegetal broth. Stir regularly. Add 1 table spoon of red pepper balls.
Bake 600 grams of mixed mushrooms. Add the mushrooms and the marinated porcinis at the end of the cooking time. Taste, add pepper and salt. The rice is at its best ‘al dente’. Serve with fresh parsley and grated pecorino or parmigiano. Time for a movie in bed ;-).