Vegan mushroom risotto

Put the dried porcini in a heatproof bowl and pour over 600ml of just-boiled water. Leave to soak. To make the pickled mushrooms, put the vinegar, 75ml of water, the sugar and a pinch of salt in a small pan. Heat until the sugar dissolves, then remove from the heat to cool slightly. Put the mushrooms in a heatproof bowl, pour over the pickling liquid, and leave while you make the risotto.

Heat 1 tbsp of the oil in a deep frying pan over a medium heat and fry the onion and celery for 10 minutes until softened but not golden. Add the chestnut mushrooms and turn up the heat slightly. Fry, stirring frequently, for another 8-10 minutes or until the mushrooms have released their liquid and are starting to turn golden.

Strain the porcini into a jug, discarding the last few tablespoons of the stock. Stir the garlic and rice into the pan with the veg mixture, coating the rice in the oil, and cook for 1-2 minutes or until the garlic is fragrant. Add the wine and bubble for a minute, then add the porcini mushroom stock, a splash at a time, stirring continuously and waiting for each addition to be absorbed before adding more. When all the mushroom stock has been added, add the vegetable stock using the same method. After about 15-20 minutes, check the rice to make sure it’s tender. Add a splash more stock or water if you need to continue cooking for a few minutes. When the rice is just tender, stir in the rehydrated porcini, the lemon zest, parsley and truffle paste. Cover, remove from the heat and leave for 5 minutes.

For the truffled mushrooms, heat the remaining olive oil in a frying pan over a high heat, and fry the mushrooms until lightly golden and slightly softened. Season with salt, then remove from the heat and stir in the chives and truffle oil.

Gently stir the truffled mushrooms into the risotto, then drain the pickled mushrooms and spoon these over the top. Drizzle with some more truffle oil and sprinkle with some chives to serve.