120g carnaroli rice

60g wild mushrooms, cleaned and roughly chopped

20g rosemary, leaves picked and chopped

20g thyme, leaves picked and chopped

80g onion, finely chopped

80g butter

80g Parmesan cheese, finely grated

Vegetable stock, kept warm

Extra virgin olive oil

Truffle oil, optional

1) Heat a little olive oil in a deep saucepan, add the onions and sauté until soft. 2) Add the mushrooms, sauté for a moment, then add the rice and toast gently. 3) Add a ladleful of vegetable stock and keep stirring until the rice has absorbed the liquid. Continue to add stock gradually, stirring all the time, until the rice is cooked but retains some bite, around 20 minutes. 4) Remove the risotto from the heat, add the butter and cheese, and the truffle oil if using. Stir to combine, leave to stand for a minute and then divide between two warmed bowls and serve.