Ingredients

• large knob of butter
• 1 onion
• finely chopped
• 1 garlic clove
• finely sliced
• 30g/1¼oz dried porcini mushrooms
• soaked in a bowl of warm water for half an hour
• 450g/1lb wild mushrooms
• such as trompette
• girolle and oyster mushrooms
• roughly chopped
• 300g/10½oz arborio rice
• splash of olive oil
• if necessary
• 250ml/8¾ fl oz dry white wine
• 1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)
• ½ bunch parsley
• roughly chopped
• 100g/3½oz parmesan
• or similar vegetarian hard cheese
• finely grated
• drizzle truffle oil
• to serve

Directions

• Melt the butter in a deep frying pan over a medium heat. Add the onion and garlic and fry gently until translucent.
• Drain the soaked porcini
• reserving about 300ml/10½fl oz of the soaking water.
• Increase the heat to high and add the mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the rice. If at this point the mixture is drying out add a splash of olive oil. Fry the mixture for 2-3 minutes until the rice is slightly translucent.
• Add the wine and simmer until the liquid is mostly absorbed
• then add a ladleful of stock.
• Continue to cook the rice
• adding a ladleful of stock at a time and stirring continuously until the liquid is absorbed by the rice. The rice should take about 18-20 minutes to cook.
• Once the rice is tender
• take the pan off the heat and stir in the parsley and parmesan.
• Divide the risotto among four serving plates
• drizzle with truffle oil and serve.