Marcus Bean served up a tasty forest feast wild mushroom risotto on this morning.

The ingredients for the mushroom stock: 1.5 litres vegetable stock , 50ml soy sauce and 30g dried wild mushrooms.

For the risotto base: Olive oil , 2 banana shallots OR 1 medium onion, finely sliced, 2 garlic cloves, finely diced, 20g unsalted butter , 300g arborio or carnaroli risotto rice, 125ml cider , 150g-200g mixed wild mushrooms or chestnut mushrooms , 1 large flat field mushroom, finely chopped, Small bunch chives, chopped, 2 sprigs fresh thyme, 75g block Parmesan, freshly grated , 50-75ml double cream or crème fraiche and Juice 1 lemon.

To garnish (optional): Crispy onions , Truffle oil and Extra freshly grated Parmesan.

See recipes by Marcus in his book titled: The Good Chicken Cookbook available from Amazon now.