Ingredients

• 20g/¾oz butter
• 1 onion
• roughly chopped
• 1 garlic clove
• finely chopped
• 200ml/7fl oz dry white wine
• 300g/10½oz risotto rice
• 600ml/20fl oz mushroom stock
• 50g/1¾oz trumpet mushrooms
• 100g/3½oz girolle mushrooms
• 1 lemon
• juice only
• 2 flat-cap mushrooms
• peeled and cut into 5-mm dice
• 20g/¾oz Parmesan (or alternative vegetarian hard cheese)
• finely grated
• 50g/1¾oz mascarpone
• 50ml/2fl oz double cream
• splash truffle oil
• 3 small fresh ceps
• shaved
• 8 fresh parsley leaves
• chopped
• 8 fresh tarragon leaves
• chopped
• sea salt flakes
• 1 small truffle
• shaved
• to garnish
• olive oil
• to garnish

Directions

• Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine
• reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice
• reserving the liquor in a saucepan.
• Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste.
• Gently heat up the saucepan of liquor
• cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook
• stirring constantly
• until the rice is tender. Stir in the Parmesan
• mascarpone and double cream and season with salt
• lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving.
• Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps
• shaved truffle
• olive oil and salt. Serve immediately.