Recipe by: Brett Graham, The Ledbury, London Busy:30 min, Total prep time: 30 min Serves: 6

Peel the potatoes and grate them using the largest holes of your grater. For a cleaner look, you could also cut them finely in small pieces of about twice the size of a rice grain, as Brett does in his restaurant, but this will take you more time.

Chop the onion and 1 garlic clove finely.

Sauté the onions on low heat in a thick-bottomed frying pan in half the butter. You want them to become transparent but not browned.

Add the garlic, sauté for a minute or until flagrant. Add the potatoes and a third of the stock. Add another third when the potatoes have absorbed all the liquid, and finish with half the last third when needed. Scrape the pan regularly and make sure the potatoes do not start to brown (they will if you let them dry too much). 20 minutes into the cooking, add any remaining stock if needed. Add the rest of the butter, cream and parmesan. Stir and cook for another 5 minutes or so, until the the potatoes are ready. Add salt and pepper to taste.

While the potatoes are cooking, wash the mushrooms delicately, trimming any dirty or sandy bottom parts. Dry them and halve the largest mushrooms.

In a frying pan, sauté on medium heat the crushed garlic in one tablespoon of hot olive oil. Immediately add the mushrooms and cook for 5 minutes until they lose their water. Remove the juices and cook on low heat for another 5 minutes.

Add the chopped herbs, salt and pepper to taste, and mix gently.

For a starter serve in a bowl or plate one very generous tablespoon of risotto with a serving of mushroom. Sprinkle with flaked parmesan and more herbs.