Cheat’s porcini mushroom risotto with radicchio and sage

Preheat oven to 200°C fan-forced. Soak dried mushroom pieces in 100ml boiling water in a bowl until soft (8-10 minutes), then pour into remaining stock.

Meanwhile, halve radicchio through the stem; finely shred half and cut the remaining half into thin wedges. Place radicchio wedges on a large oven tray lined with baking paper, drizzle with 1 tbsp olive oil and balsamic vinegar, season to taste and toss to coat. Roast until golden and beginning to char (10-12 minutes).

Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, until softened (5-6 minutes). Add shredded radicchio and stir to wilt (2-3 minutes). Stir in rice and herbs to coat in oil and lightly toast, then add wine and stir until almost evaporated (1-2 minutes). Add hot stock mixture, reduce heat to low and cook, covered, until rice is al dente (11-12 minutes). Remove from heat. Add butter, mascarpone and parmesan to risotto; cover and stand for 5 minutes. Beat until creamy and season to taste.

Meanwhile, place walnuts, sage and remaining 60ml olive oil in a small saucepan over low heat; cook, stirring occasionally, until golden and crisp (5-6 minutes).

Divide mushroom risotto and roasted radicchio among serving bowls; scatter with extra parmesan, walnuts and fried sage to serve.