Creamy Double Mushroom & Truffle Risotto & A Chicken Breast

Boil a kettle

Peel and finely chop your brown onion[s], then peel and finely chop (or grate) your garlic

Chop your chestnut mushrooms roughly

Wash your salad, then pat dry with kitchen paper

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, add your Chinese rice wine to 750ml [975ml] [1.4L] boiled water – this is your wine stock

Once the onion is beginning to soften, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add the sliced mushrooms and cook for 3-4 min or until softened

Once softened, add your arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the wine stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Tip: Add a splash of water if the risotto is looking a little dry

Once the risotto is nearly ready, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-high heat

Add your flat white mushrooms (stem side up) with a pinch of salt and press down very firmly with a spatula, cook for 4-5 min, then flip and cook for 2 min further or until browned and cooked through

Once browned, transfer the mushrooms to a chopping board and slice finely – these are your pan-fried mushrooms

Once the rice is cooked, add your vegetable stock mix with half your grated Italian hard cheese (save some for garnish!) and your soft cheese and stir it all together

Season with a pinch of salt cook for 1-2 min or until thickened – this is your mushroom risotto