«If you cannot get hold of fresh truffles, finish the dish with a drizzle of white truffle oil.»
Soak the dried mushrooms in the water for 30 minutes then bring this stock to the boil.
Wash and trim the wild mushrooms. Finely dice the shallot and crush the garlic. Finely grate the parmesan. Dice the butter. Pick and chop the flat parsley.
Sweat the shallot in 25 ml of olive oil with a pinch of salt in a wide bottomed pan. Cook until soft and translucent. Add the garlic and sweat for another minute. Add the rice and cook for a minute then add the white wine. Stir the rice until the wine is absorbed. Then start to add the mushroom stock a ladle at a to,e. Always stir the rice until the liquid is absorbed before adding any more stock. Continue until all the liquid is absorbed. Taste the risotto to make sure it is cooked. It should be al dente but not crunchy. If it needs more cooking add some hot water and continue stirring until cooked.
Remove from the heat and then add the chopped parsley, half of the grated parmesan and 50 grams of butter and stir in. Check the seasoning and add salt and pepper if required.
Cook the wild mushrooms separately in a frying pan with a splash of olive oil. Season with salt and pepper and either mix through the risotto or serve on top.
Whisk the double cream until soft peaks then add the salt, pepper and parmesan.
Serve the risotto in a bowl with a few leaves of rocket, a quenelle of the parmesan chantilly and finish with shavings of fresh truffle.