1 garlic clove, finely chopped
1 leek, finely chopped
squeeze lemon juice
50g/1¾oz dried porcini, soaked in warm water for half an hour and drained
1 sprig thyme
1 sprig thyme, leaves picked
250g/9oz assorted wild mushrooms, roughly chopped
1 litre/1¾ pints dark chicken stock
300g/10½oz arborio, or other risotto rice
2 tbsp balsamic vinegar
1 tbsp olive oil
salt
1 tsp truffle oil
20²µ/¾´Ç³ú butter
50g/1¾oz unsalted butter
50ml/2fl oz double cream
30g/1oz Parmesan, grated
1 mallard breast, bones removed
1 partridge breast, bones removed
1 pheasant breast, bones removed
1 pigeon breast, bones removed
2 tbsp brandy
100ml/3½fl oz dry white wine