Prepare a meat stock and simmer for around 1 hour. Make a risotto following the traditional method.
Sweat the shallot until soft in the extra virgin olive oil. Add the mushrooms, previously soaked. Cook for another 5 minutes.
Add the rice and lentils. Leave to soak up the flavour and allow the liquid to evaporate. Add the boiling stock and cook for another 20 minutes, keeping at boiling point. Remove the pan from the heat and beat in the cheese and butter until creamy.
Before serving, drizzle with a little extra virgin olive oil and chopped fresh tarragon.