Ingredients

Serves 4 People

2 cups of risotto
125g chestnut mushrooms
125g oyster, chanterelle, shiitake mushrooms
100g bacon
90g truffle pesto
1 large chopped onion
250ml wild game bouillon/stock
250ml mushroom bouillon/stock
250ml white wine
200g green bean seeds
salt
black pepper
olive oil
500ml water
fresh thyme
rocket salad

Method:

Heat a table spoon of olive oil in a large frying pan. Add the chopped onions and let them soften until translucent for around 5 minutes.
Add two cups of risotto and fry stirring lightly until the risotto has become shiny and transparent. Pour in the white wine and half of the bouillon and let it simmer for 10 minutes, stirring occasionally. Once the risotto starts to thicken add the remaining bouillon and pour two-three times some water until the rice is completely cooked.
Fry the bacon in a separate pan. Once ready, take the bacon out and set aside.
In the same frying pan add a little bit of olive oil, the chopped mushrooms and a few strigs of thyme. Stir gently for about 10 minutes until the mushrooms have softened and changed colour to lightly caramelized. Take the thyme strigs out. Season with salt and black pepper.
Add the bacon, two-thirds of the mushrooms and the fresh green bean seeds to the risotto and let it simmer for 5 minutes until all the flavours are absorbed.
Add the truffle pesto to the risotto and mix well.
Taste and if needed, season with additional salt and black pepper.
Add a few fresh thyme leaves.
To serve, place the risotto in separate dishes, place a few tables spoons from the remaining one-third mushrooms over every plate and garnish with rocket salad.