200g risotto rice
150g butter
splash of oil
1 small brown onion, fairly finely diced
2 cloves of garlic, sliced or diced (but NOT minced in a jar)
4-5 button mushrooms
2-3 field Mushrooms
Splash of dry white wine (maybe 50-100 ml)
2 tsp truffle mushroom tapenade
About 600ml of stock (chicken or vegetable)
100g more of cold cubed butter
cheese of choice (we suggest parmesan or a soft goats)

1. Pop your stock on to heat over a medium pan.
2. In a nice large saucepan softly fry off your onion and garlic in the butter and splash of oil. Keep the heat medium to low and cook for about 5 minutes, stirring occasionally with a wooden spoon.
3. Dice the button mushrooms and put into the onion mix. Fry out for a further 2-3 minutes, or until soft. Add the risotto rice and stir.
4. Add the butter in your risotto rice and stir until all the oniony garlicky flavored butter coats your grains of rice in a beautiful sheen. Cook for a minute or so, stirring as you go then add the white wine and let it infuse and absorb.
5. Add the stock, a ladle at a time, to the rice stirring constantly. Let all the liquid absorb before you add your next ladle. Make sure you use your spoon to stir the whole pan, so as nothing is missed.
6. Continue until most of the stock is added and the rice is cooked but still with a little bite and a wonderful texture.
7. What you don't want is for your risotto to be stiff. Now turn the heat right down and add the cold cubed butter, stirring until the risotto softens and becomes silky and lush. Adjust seasoning, truffle paste and some grated parmesan, if using.
8. Turn off heat and let sit for 2-3 minutes. This allows the risotto to rest and become the best it possible can be. Ladle onto a plate.
9. Garnish with some shaved parmesan, or little chunks of goats cheese.