Step 1

Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer.

Step 2

To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures.

Step 3

Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside.

Step 4

Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely.

Step 5

Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly.

Step 6

When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff.

Step 7

Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper.

Step 8

Serve finished with chopped parsley and extra grated Parmesan.