Ingredients:

Shallots
Garlic
Thyme
Arborio rice
Girolles
Madeira cooking wine
Essential Cuisine vegetable stock
Double cream
Parmesan reggiano
Dark truffle oil
Micro basil
Micro shiso cress

Method:

1. Sweat finely diced shallots, crushed garlic and fresh thyme until soft.
2. Add the rice and continue cooking without colour for a further 2 minutes.
3. Add some chopped girolles and deglaze the pan with madeira.
4. Cook until the liquid has been absorbed, continue cooking by adding a little vegetable stock a bit at a time until al dente.
5. Finish with cream and parmesan cheese, dress the dish with whole girolles, truffle oil and micro cress.