Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle.

While it boils, halve, peel and chop the onion into small pieces.

Pour the boiled water for the stock (see pantry for amount) into a measuring jug. Add the wild mushroom paste and vegetable stock paste, then stir well to combine - this is your mushroom stock.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in your mushroom stock. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

While the risotto bakes, peel and grate a third of the garlic (or use a garlic press).

Remove the stems from the portobello mushrooms and pop them onto a baking tray, cut-side up. Add the grated garlic, drizzle with oil and season with salt and pepper. Rub the oil and garlic all over.

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the mushrooms and garlic parcel on the top shelf until tender, 15-18 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), roasted garlic, hard Italian style cheese and truffle zest. 

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Transfer your cooked portobellos to a board and slice into strips.

Spoon your mushroom risotto into bowls and top with the sliced portobello mushrooms.

Drizzle over the balsamic glaze to finish.

Enjoy!