- The first thing to do is to get the stock on over a medium heat. Then into a separate pan add a drizzle of olive oil and 1 knob of butter. Add the onions, garlic, leeks, celery, thyme leaves and season. Slowly fry the veg for 5 minutes.
- While the veg is softening take half of the mushrooms and roughly chop, add to the pan and continue cooking for another 5 minutes.
- Turn up the heat to high and add the rice. Make sure you keep stirring and after a minute or so the rice will start to go a little translucent. At that point, it’s time to add the wine. Keep stirring until the wine has almost gone.
- At this point, it’s time to reduce the heat to low and add your first ladle of stock. Only add one ladle at a time and continue stirring allowing the rice to absorb the stock before adding the next one. This will take around 20 minutes to cook, you want the rice to have a very slight bite to it, or of course if you prefer the rice more well done just keep cooking and adding the stock. You may need a little more or little less stock so just keep checking the rice; if you run out of stock and need more just add boiling water.
- When the rice is almost ready take the remaining mushrooms and king oyster leaving any small ones whole and breaking up any big ones and fry over a medium to high heat with a drizzle of olive oil, a knob of butter and season. Cook for a couple of minutes then tip out onto some kitchen paper.
- To finish the risotto take the pan off the heat, add half of the fried mushrooms, the butter, Parmesan mix well and allow to just sit there for a minute. Check for seasoning and pop the remaining fried mushrooms on top with a few thyme leaves and a drizzle of the truffle oil or extra-virgin olive oil.
A good risotto should oozy like lava on the plate so if it’s a bit stodgy add a little stock or water to the pan to loosen it up.