Heat the chicken stock and have it to hand. If you are using stock cubes, make per package instruction.
Blitz button mushrooms in a food processor. If you do not have one, roughly chop into really fine chunks.
In a wide saucepan melt butter and cook onion on a low heat. Do not allow onion to colour.
Once the onion is almost cooked, add thyme, blitzed button mushrooms and garlic and cook for 3 minutes.
Add wine and reduce by half.
Add rice and stir to completely coat.
Occasionally stirring the rice, allow all of the liquid in the pan to be absorbed. Be careful not to let the pan go completely dry as it will burn.
Add around a third of the chicken stock and continue to stir and all the stock to absorb. Repeat this process once again.
Repeat the above for one last time and then add any liquid retained from the roasted mushrooms.
Add cheese and continue to stir until melted into the risotto. Add the parsley, tarragon, lemon juice, truffle oil and black pepper.
Add the mushrooms, retaining a small amount to garnish each portion.
Taste and add additional salt and pepper if needed
Cooking the Mushrooms
Roughly cut mushrooms and place into a mixing bowl.
Add garlic, thyme and olive oil. Mix until ingredients are coated.
Season with a pinch of salt and pepper.
Transfer to baking tray and add butter. Bake at 180 degrees for 12 minutes.
Retain any excess liquid to add to the risotto.
Sprinkle mushrooms with parsley.
Spoon into serving bowls and garnish with remaining mushroom, parsley and tarragon. Drizzle with truffle oil and dress with rocket leaves.
Prep time: 20 mins
Cook time: 20 mins
1 Clove of garlic, finely chopped
2 sprigs Thyme
900ml Chicken stock (or veg to stay vegetarian)l
300g Risotto (Arborio) rice
100g Bottom mushroom
50g Parmesan (or mascarpone to stay vegetarian)
3 sprigs fresh Tarragon
3 sprigs fresh Parsley
2 tablespoons Truffle oil
Handful of Rocket or watercress
Black pepper to taste
Lemon Juice - from a quarter of a lemon
300g Mixed mushrooms
3tbsp Olive oil
2 sprigs Thyme
2 cloves Garlic
Parsely to garnish