Put 30 g dried mushrooms into a large bowl and pour over 1.2 litre boiling water. Soak for 30 minutes.

Add 1 tbsp olive oil in a large pan over high heat, add the chopped brown mushroom and cook until pretty golden brown (5 minutes). add 1/2 tsp each salt and pepper, then continue to cook until golden brown (5 minutes). then set aside.

In the same pan, add 1 tsbp oil. add shimeji and oyster mushrooms. cook for 3 minutes, add salt and pepper and set aside for garnish.

Turn the heat down to medium, add oil then add chopped shallots. cook for 2 minutes until onion is translucent but not golden. Add the rice and stir for 1 minutes until semi transclucent.

Add white wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot until mostly evaporated.

Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (3 minutes).

Add chopped thyme and mushroom. mix it together and. add about 1.5 cups stock, stir every now and then until mostly absorbed. Repeat twice more or until all stock used up, rice is just cooked but the risotto still creamy and sloppy (10 minutes).

Add the butter, stir vigorously to make creamy. Stir in parmesan cheese, salt and pepper. Consistency should be creamy not stodgy.

Garnish with chives and extra parmesan (optional). Serve immediately.