Theo Randall cooks wild mushroom risotto at Brooklands College in Surrey on The Chef’s Protege.

The ingredients are: 120 g of carnoroli risotto rice, 1 tblsp of chopped onion, 1 tblsp of chopped celery, 2 tblsp of olive oil, 1 liter of vegetable stock, 50g of unsalted butter, 75g of freshly grated parmesan, 1 tblsp of chopped flat leaf parsley, 10 g of dried porcini mushrooms (soaked and chopped), 150 g of fresh chanterelle mushrooms, 100g of trompette de la mort mushrooms, 1 clove of garlic finely chopped and 1/2 tsp of chopped thyme.