Prepare the mushrooms by tearing the oyster mushrooms into 3-4 pieces and set aside, cut the main “stem” from the shimeji mushrooms so they become individual mushrooms and slice the baby king brown
Place the fry pan over medium/high heat and once hot add a splash of olive oil, place all the mushrooms in the pan and cook until golden 3-4 mins
Remove from the heat and place the mushrooms in the baking dish
Return the pan to the heat and add another small splash of olive oil and fry the onion and garlic over medium heat for 2-3 mins
Add the rice and toast for 2-3 mins stirring constantly with a wooden spoon
Remove the rice from the stove and place it in the tray with the mushrooms, season with salt and pepper.
Pour over 400gm of stock and reserve the remaining stock, cover the tray tightly with foil and place in a pre-heated oven steam setting 100 degrees for 14 mins
Once cooked remove the risotto from the tray and return to the pan add the remaining stock and cook for a further 2-3 mins over medium heat
Remove from the heat add the butter, some parmesan and stir through
Place in a large serving bowl, sprinkle over some extra parmesan and garnish with some micro herbs