Add a knob of butter, thyme, shallots and the Arborio rice to your Scanpan sauté pan. Allow the rice to sweat off in the butter for a minute, then add white wine to the pan, stirring continuously. Continue to stir your risotto while gradually adding the chicken stock one ladle at a time.
In another pan, add the garlic, shallots, thyme & field mushrooms and roast until golden in butter. Add 900ml of stock to the pan to deglaze, along with 50g butter & the cream, and simmer for 20 mins until mushrooms are softly cooked. Using a jug blender, blend the puree until smooth. Adjust seasoning & set to one side.
By now, your risotto has been cooking for 20mins. Continue to cook until the rice is al dente. Finish the risotto off with grated parmesan, truffle oil and the mushroom puree – adding the puree until the desired consistency is achieved. Once ready, season to taste.
In a separate pan, roast the perfectly shaped porcini mushrooms in 50g of butter, season to taste and set aside for plating.
To plate, place risotto in the centre of bowl. Burst open the ball of burrata, season with salt and add a drizzle of the Parmesan-flavoured Willow creek Olive Oil. Garnish with the beautifully roasted porcini mushrooms and a final grate of parmesan, sprinkling the dish with fresh truffle shavings if you’re able to get your hands on some! I get my fresh truffles from Good Food Merchants.