Risotto has always been a favourite in their household. They like to make it the old school way — rich and creamy, with just the right amount of bite. They've tasted many different risottos in their search for the best recipe, but nothing could beat the ones that were packed with mushrooms. So they use two kinds: dried porcini, soaked to create a delicious, satisfying stock, and grilled chestnut mushrooms. And they don’t chop their mushrooms finely like a lot of their competitors. You’ll find big, juicy slices, just like you would if you made it at home. Finished with lemon juice and fresh parsley, their risotto is guaranteed to warm you whether you’re eating atop a mountain or round the kitchen table.