Bring the stock up to just below a simmer in a saucepan.
Dice up your onions, crush two cloves of garlic, and then finely chop your remaining three cloves of garlic.
Tear your oyster mushrooms into small pieces. Add half of your butter to a frying pan with a little oil until it begins to foam. Fry off your mushrooms until they're golden, this should take about 10 mins, then add in your 2 cloves of crushed garlic.
Drain off the mushrooms, saving the oil/butter mixture. In the same pan, add your diced onion. Cook until they start to become golden, for about 5 mins. Next, add your 3 finely chopped cloves of garlic.
When the garlic has started to sweat for 2 mins add your risotto rice.
The idea is to slightly toast the rice, so when you drag your spoon across the bottom of the pan the rice should feel like it’s slightly sticking to the pan. This should take roughly 3 mins on a gentle heat.
Add your wine and cook off for 30 secs.
Add your stock ladle by ladle until the risotto is al dente, this should take about 15 mins. Add your butter and 50g grated pecorino cheese and leave to rest for 10 mins.
Save a little stock so that you can adjust the consistency of your risotto if needed.
Meanwhile, separate your egg yolks and finely slice your raw chestnut mushrooms.
Plate up your risotto with your fresh egg yolks, sliced chestnut mushrooms, a generous amount of fresh black pepper, and more cheese. Enjoy.