Wild mushroom risotto recipe
 This comforting risotto uses a combination of mushrooms give great depth of flavour. 20g/¾oz butter1 onion, roughly chopped1 garlic clove, finely chopped200ml/7fl oz dry white wine300g/10½oz risotto rice600ml/20fl oz mushroom stock50g/1¾oz trumpet mushrooms100g/3½oz girolle mushrooms1 lemon, juice only 2 flat-cap mushrooms, peeled and cut into 5-mm dice20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated50g/1¾oz mascarpone50ml/2fl oz double creamsplash truffle oil3 small fresh ceps, shaved8 fresh parsley leaves, chopped8 fresh tarragon leaves, choppedsea salt flakes1 small truffle, shaved, to garnisholive oil, to garnish 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 Method 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. 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 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. 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. 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. Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately.