Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured.

Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent.

Add the white wine and stir well until the wine is almost completely absorbed.

Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding each ladleful.

Once all the stock has been added and absorbed, add the mushrooms and stir well.

Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well, at this stage continue to overcook the risotto so it binds.

Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately.

For the Eggs:

On a rolling boil cook 10 Burford Brown hen’s eggs for 6 minutes then refresh in ice water.

To build, take 100g of the cold risotto base mix and carefully wrap the eggs, (chefs tip wet your hands it’s so much easier).

When all eggs are wrapped rest in the fridge for 30 minutes then lightly flour, dip in egg then into panko breadcrumbs, then deep fry the eggs at 180c for about 3 minutes.