Bring 1.5 litres (6 cups) of chicken or vegetable stock to a boil and then leave on a low heat to keep warm.

Melt 2 tbsp butter (regular or plant-based) along with 2 tbsp olive oil on a medium heat. Add 2 large shallots, finely chopped and cook for 2-3 minutes, till soft and translucent (do not brown).

Add 250g porcini mushrooms (sliced) and 250g Chanterelle mushrooms (sliced) to the pan, along with 1 bay leaf, and the leaves of 4 fresh thyme sprigs. Continue cooking for around 10 minutes, till the mushrooms start to brown.

Add 250ml (1 cup) white wine to the pan, stir and cook till all the water has evaporated (around 5-7 minutes).

Season with sea salt and pepper and remove the mushrooms from the pan, discarding the bay leaf.

Reduce the heat to medium-low and add 2 tbsp butter (regular or plant-based) along with 2 tbsp olive oil to the pan. Once the butter is melted, add 380g (2 cups) risotto rice, such as carnaroli, arborio, or vialone, and stir till the rice is glossy – around 3 minutes.

Add 250ml (1 cup) white wine to the pan, stir and cook till all the water has evaporated.

Start ladling in the warm stock to the pan – one ladle at a time, stirring as you go along, and waiting till most of the liquid is absorbed before adding more stock. The rice should not stick to the bottom of the pan, and should remain relatively loose throughout. 

Continue adding stock (or if you run out, water), until the rice reaches the ‘al dente’ stage – meaning cooked through, but still firm – about 25 minutes.

Add the mushrooms back to the pan and stir through. If the texture of the mixture is too stiff, add a bit more water loosen it up (it should have the consistency of a rice pudding). Season with salt and pepper to taste. Stir in 50g grated parmesan cheese (½ cup). Cover, and let rest a few minutes, before serving with a sprinkling of finely chopped parsley.

Serves 4.