1 litre chicken or vegetable stock
50g unsalted butter
2 large shallots, finely chopped
1 cloves garlic, finely chopped
250g risotto rice, such as Carnaroli or Arborio
15g parmesan, freshly grated, plus extra to serve (optional)
Salt and freshly ground black pepper
For mushroom garnish:
225g ceps, mixed wild, or chestnut mushrooms, wiped clean
15g unsalted butter
1. Bring the chicken or veg stock to the boil and keep it hot over a low heat.
2. Trim away half the stalks of the ceps, mixed wild or chestnut mushrooms and finely chop them.
3. Thinly slice the remainder and set aside.
4. Melt 40g of the butter in a pan, add the chopped mushroom stalks, shallots and garlic and cook gently for 3–4 minutes, until soft but not browned.
5. Add the rice and turn it over for a couple of minutes until all the grains are coated in butter.
6. Add a ladleful of the hot stock and stir over a medium heat until it has all been absorbed before adding another.
7. Continue like this for about 20 minutes, stirring constantly, until you have added about 1 litre of the stock and the rice is tender but still a little al dente. The risotto should still be quite moist.
8. About 5 minutes before the risotto is ready, heat the butter for the garnish in a large frying pan, add the sliced mushrooms and some salt and pepper and fry quickly until soft and lightly browned.
9. To serve, stir the rest of the butter and the Parmesan into the risotto and season to taste with salt and pepper.
10. Spoon on to 4 warmed plates – it should run out to cover the base of the plate in an even layer – and then spread the mushrooms out over the top.
11. Grind over a little black pepper and serve with extra Parmesan if you wish.