Wild Mushroom Risotto

• 300g mixed wild mushrooms (or a mix of enoki, shimeji and shitake) 
• 300g chestnut mushrooms 
• 200ml rapeseed oil 
• Salt and pepper to taste
• 2.5-3L vegetable stock, hot (store bought is fine)
• 4 banana shallots
• 3 cloves garlic
• 800g risotto rice
• 200g Parmesan cheese
• 250ml white wine
• 100g fresh parsley, chopped
• Truffle oil to finish

Prepare the wild mushrooms and wash well to remove any grit. Dry carefully. 

Gently heat some rapeseed oil in the casserole, add the mushrooms and sauté for 10 minutes, seasoning well. 

Peel and chop the banana shallots and garlic, add to the casserole and sauté gently until soft, without colouring. 

Add the risotto rice and coat thoroughly in the oil, stirring continuously. Once the rice particles have opened (approx. 3 minutes) add the white wine and cook until evaporated. 

Then add the hot vegetable stock, a ladle at a time, until the rice is cooked, stirring continuously. This will take approximately 15-18 minutes. Finish the risotto by adding the Parmesan cheese and chopped parsley, stir through gently. 

Dress with truffle oil to finish before serving. 

Parmesan can be substituted for vegetarian Italian-style hard cheese if preferred.