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.

Cook's Notes

Risotto is such a versatile dish and a great vehicle for taking on various flavours and can be adapted to pretty much any ingredient.Pea risotto is particularly good but in autumn wild mushrooms take some beating. Parmesan can be substituted for vegetarian Italian-style hard cheese if preferred.