Chef Nigel's Wild Mushroom Risotto, Truffle Oil

Large knob of butter

1 Onion, finely chopped

1 Garlic clove, finely chopped

30g Dried porcini mushrooms, soaked in a bowl of warm water for 30 minutes

450g Wild mushrooms, roughly chopped

300g Arborio rice

Splash olive oil (optional)

250ml Dry white wine

1.5L Vegetable stock

½ Bunch parsley, roughly chopped

100g Parmesan cheese

Drizzle of truffle oil

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 mushrooms, reserving about 300ml of the soaking water. Increase the heat to high and add both the porcini and wild mushrooms to the pan. Cook over a high heat for 2-3 minutes and then add the arborio 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 dry white wine and simmer until the liquid is mostly absorbed. Continue cooking the rice by adding a ladleful of vegetable 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, parmesan and a knob of butter. Divide the risotto among four serving plates, drizzle with truffle oil, garnish with rocket, parmesan shavings and some sautéed wild mushrooms.

Enjoy!