Ceps risotto with French cheese, guinea fowl and sweet beetroot

One of the things I love about cooking is they way you can use your inventiveness to make subtle changes to existing recipes and use the seasons and products at hand instead of a list of prescribed ingredients.
So it is here. The ceps risotto is a nice savoury dish for cold days to start with. There are still some fresh ceps on the market but I decided to use the dried ones from the larder.

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