How to make mushroom risotto

Apparently a perfect risotto flows like lava from a volcano. So, to make sure yours is right every time, we spoke to the chef behind the finest risotto we've ever tasted, Jack Foster from The Serpentine Bar & Kitchen. Here's his advice. Heed it.

Stock:

6 large field mushrooms

2 large white onions (roughly chopped)

1 bulb of garlic

1 large sprig of thyme

1.5L water

200ml dark soy sauce

200ml white wine

Risotto:

200g oyster mushrooms (torn thin)

200g chestnut mushrooms (washed + quartered)

4 finely diced banana shallots

2 cloves of garlic (peeled – de-germed & finely chopped)

1 litre field mushroom stock

350g Arborio risotto rice

10g finely chopped parsley

30g grated parmesan

20g shaved parmesan

20g butter

10ml olive oil

1 lemon

200ml white wine

Just follow this simple.

For the mushroom stock: Place all ingredients in a pan and bring to the boil then simmer for 30 min. Pass through a sieve and set to one side.

For the risotto: In a heavy based pan sweat the shallots, garlic and rice with the butter and olive oil add the white wine and cook until evaporated then add the warm stock ladle by ladle whilst constantly stirring, keeping full heat for approx 15 minutes until the rice is cooked with a soft bite to it.

While the base is working get a pan smoking hot with a touch of vegetable oil and hit it with the chestnut mushrooms, once they have colour add the oyster mushrooms and lightly season with salt. Add to the risotto when ready.

Finally, add the grated parmesan, parsley, a small knob of butter a few drops of lemon juice and season with salt but be careful as the soy sauce is salty.

To garnish: Shaved parmesan, rocket and if you really want to push the boat out shaved black truffle.