Place the dried mushrooms in a large bowl. Pour over the boiling stock and leave for 10 to 15 minutes. Fish out the mushrooms and slice.

Heat about 3T (45ml) olive oil in a wide pan.  Add the onion and cook gently until softened but not browned. Add the garlic and portabellini mushrooms, and, if necessary, more oil. Stir-fry the mushrooms until just cooked, then remove and set aside. Season to taste.

Heat a little more oil in the pan. Add the rice and stir around. Pour in the wine and cook, stirring, until the wine reduces. Add the porcini mushroom stock, ladle by ladle, until the liquid is absorbed and the rice is swollen and just tender. (You shouldn’t have used all the liquid, so spoon the rest into the cooled risotto to loosen it.)

Check seasoning. Mix in the reserved mushrooms then turn onto a serving dish. Top with the sliced cheese and, if you like, a drizzle of olive oil. Serve at room temperature with herb salad on the side.

Per serving: 2650kJ, 13.8g protein, 25.4g fat, 73g carbs