Risotto with chanterelles and autumn truffle

Place the chanterelles in a litre of water to rehydrate (for at least 45 minutes). Gently squeeze the water out at the end of the rehydration process so that the mushrooms don’t render too much water during cooking.

Use a coffee filter to strain the rehydration water to remove any impurities. You can then use this water as your base for the stock. Add 1 chicken or vegetable stock cube. Bring to a simmer and keep warm.

Chop the mushrooms and peeled shallot and sauté them in a hot pan with a tablespoon of oil. Set aside.

Heat the rest of the oil in a deep frying pan. Add the rice and stir over a medium heat until it becomes translucent.

Pour over the white wine and let it evaporate. Add a ladleful of simmering stock and stir until it is all absorbed. Add the stock, one ladleful at a time, stirring continually until the rice is cooked (allow 15-18 mins).

Season with salt and pepper and add the mushrooms and shallots, then the grated Parmesan and serve immediately. Just before serving, grate over the autumn truffle (allow around 10 g per person).