For the mushroom ragout:
Chop the onions and sauté in a pot.
Finely chop the agaricus and pleurotus mushrooms and add them to the pot.
At the same time, sauté the porcini in a pan over high heat, after first soaking them, finely chopping them and keeping the water. As soon as they caramelize, deglaze with a little butter.
Bring all the mushrooms together in the pot. (Optional: flambé with cognac then douse with port wine until it evaporates.) Next, add the water from the porcini, the beef stock, and the cream and cook until it thickens.
Finally, add the truffle oil.
For the rice:
Chop up the onion and place in a pot over medium heat until soft. Then, chop up and add the spring onion and when it becomes soft add the rice and stir for a few seconds, until it becomes almost translucent.
(Optional: add the wine and stir until it evaporates.) Gradually add the stock and stir the rice until cooked.
Add the curcumin and stir, thicken with the butter and parmesan and finally, add the lemon juice, truffle oil, and lemon zest and season to taste.
Serve in a bowl; place the rice in the middle and the ragout around it and garnish with parmesan flakes.