Nothing captures the flavours of autumn like a mushroom risotto! While you can find this dish in many restaurants during the season it’s super easy to make at home as well. It doesn’t require a lot of preparation and it takes only 30 minutes. The result is a comforting, creamy and rich dish. You can use any mushrooms you like but here I’ve used portobello, oyster and shiitake. We often used fresh porcini mushrooms but you can use dried as well like I have here. To make it vegan just leave out the butter and the cheese and drizzle a bit of extra virgin olive oil towards the end of the cooking.

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400g mixed mushrooms (like oyster, king oyster, portobello, chestnut, shiitake)

2 sun-dried tomatoes

1 bay leaf

8g dried porcini mushrooms

½ a brown onion

180g rice

800ml boiling water

10g fresh parsley

1 small sprig of rosemary

1 small sprig of sage

2 tbsp butter

80g Grana Padano, plus extra for serving

100ml white wine

Extra virgin olive oil

Fine sea salt

Freshly ground black pepper

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1. Start by preparing the stock. Add the bay leaf, sun-dried tomatoes and dried porcini mushrooms to a jug and pour in the boiling water. Cover and leave to one side.

2. Prepare the mushrooms. Roughly chop the portobello and shred the oyster and shiitake to create different textures. To a pan on a very high heat, add a good glug of olive oil. Add in the mushrooms followed by the finely chopped onion.

3. Pick the leaves from the sage and rosemary, finely chop them and stir them in too. Season with a generous pinch of salt and a little bit of black pepper, give it a good stir and cook for 5 - 10 minutes.

4. To a saucepan add the rice, turn the heat to medium high and season it with a touch of salt. Toast the rice until it's hot to the touch then deglaze with a good glug of wine.

5. Add the stock ladle by ladle and stir the rice now and then to produce a creamy risotto.

6. Meanwhile remove the porcini mushrooms and sun-dried tomatoes from the stock and chop them finely as well as the parsley.

7. Once the rice it's almost ready, go in with the cooked mushrooms, the finely chopped porcini, sun-dried tomatoes and the parsley and a ladle of stock. Give it a good stir and cook further until fully cooked.

8. Turn off the heat and stir in a knob of butter and the grated cheese. Add the ½ ladle of stock and give it a good stir. Cover it and let it rest for five minutes.

9. Serve up with extra grated cheese on top and enjoy.