“The elementary rules once grasped, it remains only to be borne in mind that the simpler the risotto the better.” says the wise Elizabeth David in her brilliant book called Italian Food. Indeed, apart from the basics (oil and butter, onion, rice, wine and stock) a couple of add-ins are usually enough. The best risotti have just one or two dominant flavours, sometimes complementary, others contrasting, but never colliding.
Wild mushrooms like finferli (girolles) are in full swing right now. Sweet and fruity, they grab your attention with their bright golden cap and scruffy look. In risotto they work wonders on their own, but I like them paired with some speck, too, for added savouriness.