Gluten Free Vegetarian Leek and Porcini Mushroom Risotto

A good quality butter, where possible

whole, Organic, if you can get it

Any will do but i'm using Aldi's here

I use chicken but you can use vegetable or beef

or alternative Feel free to add a dairy-free alternative here

I use fresh here but you could swap for frozen spinach balls so long as you stir the risotto halfway through the second bout of cooking time to spread out the spinach through the dish

Pre-soaked for 30 minutes and washed after before adding, Make sure you soak the dried mushrooms for half an hour in boiling water and rinse them afterwards, before adding to the main dish allows the flavours to be released and gets rid of any nasties