Delicately flavoured and autumnal, this soupy bowl of comfort relies on a top-quality stock and good, meaty mushrooms

I love cooking rice, from paella to soupy stews and everything in between. What I enjoy most, though, is when a rice dish is seasonal and designed for sharing and bringing people together. Today’s recipe highlights autumnal wild mushrooms, and it’s essential to balance the texture and flavour of the rice and stock. A top-quality stock is crucial here, too, so I’d really recommend making your own or buying the best you can afford. Due to droughts in parts of Spain, some autumn mushrooms are unobtainable this year, so I’ve suggested using dried porcini instead.