Risotto ai Funghi Porcini
Having travelled and cooked my way around Italy over the last 20 years, I’ve come to realise that autumn and winter are my favourite time of year. The local markets are full of incredible produce and in Italy you can only really get seasonal ingredients. It’s not like in the UK where everything is available at all times of year. I would encourage anyone to eat as seasonally as possible as it’s this seasonality that elevates the quality, taste and freshness of the ingredients.