Method

Step 1: To make the mushroom stock, cook all ingredients for 40 minutes in a large stock pot over medium heat. Strain the liquid discarding the mushrooms, then return the stock to the pan and reduce by half.

Step 2: For the mushrooms, cut mushrooms trying to retain as much natural shape as possible. Sauté shallots in butter until translucent then add slippery jacks, pine and Swiss brown mushrooms. Cook for 2-3 minutes before adding nameko, oyster mushrooms and thyme. Add a ladle of hot mushroom stock and cook for a few more minutes. Add the enoki, toss to combine. Season with salt and pepper and remove from the heat. 

Step 3: For the mushroom dust, mix all the ingredients together and set aside.

Step 4: To make the risotto, sauté onion in half the butter and a splash of olive oil in a frying pan over medium heat until translucent. Add rice to onions and agitate rice in pan. Deglaze with white wine, then add 2-3 ladles of hot mushroom stock. Agitate the pan until the stock is almost absorbed then add two more ladles of stock agitating again to ensure that the rice is not sticking to the base of the pan. 

Step 5: Cook rice and keep agitating until rice is almost cooked through. Turn off the heat, add 20g diced butter around the outer edges of the pan and allow the remaining stock to be absorbed by the rice. Add grated pecorino.

Step 6: To serve, place a few spoonfuls of rice in shallow bowl, top with mushrooms and a sprinkling of mushroom dust on the side of plate.

Serves 4