A Portuguese risotto is a cross between a paella and a risotto, with sharp olives and preserved lemons giving a tart contrast. Portugal has a long history of using wild mushrooms in cooking, as well as commercial foraging. You can use any kind of mushroom in this risotto – add the more delicate ones towards the end and the sturdier mushrooms at the beginning. We have added some cultivated pom pom and horse mushrooms into the mix too, to give a bit more texture.