I’m not a fan of ricotta - the grittiness. Would a substitute throw off the magic alchemy of this recipe? And if not, what would you suggest.

Try fromage frais or "farmer cheese" from Whole Foods. The latter is not a perfect substitute for the former, but either will sub for ricotta. Fair disclosure: any substitute is always just that -- a substitute, never perfect.

Thanks for your prompt answer. Yes, the blitzing makes sense and I have to admit I hadn’t read the directions yet. I will try it!

I hear you on that - same for me! Because the ricotta mixture is blitzed with eggs and the porcini liquid, it ends up a creamy texture, quite velvety and lovely. Try it and see how it goes, with that in mind. If you really feel like you can't go there, try ½ the amount Greek yogurt, ⅓ cream cheese, and and a splash or two of milk. Can't wait to hear how you like it!