Mushroom and chicken risotto

In a medium saucepan, bring stock to the boil; reduce heat to low and cover until required.

Place dried mushrooms in a medium bowl, cover with 1 cup boiling water and leave to stand for 10 minutes. Strain off soaking liquid and reserve. Roughly chop soaked mushrooms.

Heat half the olive oil in a large saucepan over a medium high heat, add fresh mushrooms and cook until soft, about 5 minutes. Remove from pan and set aside.

In the same pan, heat remaining olive oil over a medium heat. Cook onion until soft about 10 minutes, add garlic and cook for a further 2 minutes.

Increase the heat to medium-high; add rice to pan, stirring continuously until rice is coated in olive oil and begins to crackle. Pour over wine, stirring continuously until absorbed by rice. Add mushroom soaking liquid, stirring continuously until absorbed by rice. Continue adding ladlefuls of hot stock to the rice until one ladleful of stock remains. At this stage the rice should be al dente and look thick and creamy.

Stir in reserved mushrooms, thyme, salt and pepper, chicken, parmesan, butter and remaining stock until well combined. Cover with the lid and stand 5 minutes before serving.

Spoon into large bowls and top with extra parmesan if desired.