Extra virgin olive oil
25g porcini mushrooms
3 field mushrooms
1 onion
2 cloves garlic
200g risotto rice
500ml vegetable stock
Salt and pepper
60g Parmesan
1 glass white wine

The porcini lay dry and wrinkled, each slice twisted by thirst and the colour of parched earth. When the water finally fell, at first only in splashes, they drank what they could, but soon they were all covered with the life-giving liquid. The parched fragments recovered an earlier form, their contortions changed, by the gift of the water, into a supine mass, glistening. What had resembled a bowl of tree bark now had the rich colour of cooked meat, the purple brown of wet soil had replaced the dry plaster of Arizona earth.