Wash the mushrooms. Cut the stems into cubes and the heads into thick slices.
Finely chop the garlic and the parsley.
Heat a frying pan, add olive oil and fry the cepes. Once they turn a golden colour, add a knob of butter, the garlic and the parsley. Season with salt and pepper.
Finely dice an onion.
Dissolve the vegetable stock cube in 1 litre of water. Add the dried mushrooms and simmer for 30 minutes to release the flavour of the mushrooms.
Sweat the onion in a saucepan with a pinch of salt. Add the risotto rice and cook until transparent.
Add the white wine and allow it to be absorbed before adding any water.
Add the water one ladleful at a time, allowing all of the liquid to be absorbed before adding more.
Once all the water has been absorbed and the rice is cooked, add the cepes, a knob of butter and the parmesan. Mix well.
Serve the risotto in soup plates, garnishing with a few fresh herbs and freshly ground black pepper.
«This recipe can be made with fresh, dried or confit cepes. Add a drizzle of truffle oil to your risotto once cooked for a gastronomic finish.»