Gently heat the onion and garlic in the olive oil.
Add the mushrooms and the white wine. Simmer and reduce until all of the liquid has evaporated.
Add the vegetable stock/water, bring to the boil and gently simmer for 20 minutes. Leave to cool then decant the liquid and reserve to one side for making the puree and risotto.
Mushroom puree:
Melt the butter in a saucepan, add the onion, garlic and button mushrooms and gently heat until soft.
Add the Madeira, then the mushroom stock and bring to the boil and simmer until the mushrooms are cooked through. Next, add the cream and a few thyme leaves, then bring back to the boil.
Blend until smooth in food processor and finally, pass through a fine sieve, season to taste and reserve until later.
Mushroom Risotto:
In a saucepan, gently heat the shallots, half of the garlic and the button mushrooms in a little oil. Add the rice and stir for a couple of minutes. Next, add the wine and reduce until it has completely evaporated. Gradually add the stock, stirring continuously, until the rice is almost cooked (this will take approximately 15 minutes). Add the mushroom puree and mascarpone and stir in.
In a separate pan, gently heat the wild and field mushrooms, then add the thyme and chives, season as required and reserve to one side.
Add two-thirds of the parmesan to the risotto, add the chives and season as required.
To Serve
Divide the risotto between the serving plates, then place the mushrooms on top. Sprinkle the remaining parmesan and chopped walnuts over. Drizzle with olive oil and enjoy!
