Heat a dash of oil in a pan and fry the sliced portobello and chestnut mushrooms until softened and lightly coloured. Add the shallots, bay leaf, parmesan rind, thyme, and garlic and cook for a few minutes before adding the rice. Keep stirring, allowing the rice to absorb some of the moisture before pouring in the wine.
Simmer until the volume of liquid has reduced by half, then add a ladleful of the stock. Allow to absorb before adding the next ladleful. Continue to cook for around 15–20 minutes, or until just cooked. Stir in most of the parmesan (reserve a little to serve), along with the lemon juice and butter.
To serve, serve the risotto on a shallow plate garnished with chives and more parmesan.
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