Bring to a boil 500ml chicken stock, and then reduce down to a bare simmer to keep hot.

Place 50g dried porcini mushrooms in a small bowl and pour a ladle of the stock overtop. Set aside.

Place 1 large banana shallot (or 1 small red onion) finely chopped in a pan, along with 2 cloves of garlic, finely chopped. Add a generous drizzle of olive oil, and bring up to a medium heat, stirring the onions till they become translucent. Add 140g (¾ cup) risotto rice (preferably Aquerello, but regular Arborio or Carnaroli will do fine) and stir the rice till well-coated and the grains start to turn translucent.

Stir in a ladle of the stock and stir well. Once the liquid has been absorbed continue in the same way, slowly adding ladlefuls of stock.

Meanwhile, in another, smaller pan, add a large handful of fresh girolles/chanterelles mushrooms, sliced. Add a drizzle of olive oil, bring up to a medium heat, stir fry till golden. Season with sea salt, turn off the heat and set aside.

Drain the dried wild mushroom liquid into the cooking risotto. Slice the mushrooms and add them as well.

Once the grains of rice are nearly done (but still with a little bite left to them ), switch off the heat, and add a little bit more stock to loosen the grains (though be careful not to make it too soupy). Season with sea salt and pepper (to taste)

Divide the risotto between 2 shallow bowls (3 if serving as a starter), and top with the fresh wild mushrooms. 

Serve, passing around freshly grated parmesan (optional).