Wild mushroom risotto with sautéed Jerusalem artichokes recipe
 Mushroom risotto gets an upgrade with golden chanterelle mushrooms, earthy Jerusalem artichokes and a crunchy Parmesan crisp. Divine. Equipment: You will need a circular cutter. 1 litre/1¾ pints chicken stock 150g/5½oz unsalted butter, plus extra knob for stirring in200g/7oz chanterelle mushrooms, torn if large1 tbsp olive oil1 onion, finely chopped300g/10½oz Arborio rice75ml/2½fl oz dry white wine75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepper 1 litre/1¾ pints chicken stock 150g/5½oz unsalted butter, plus extra knob for stirring in 200g/7oz chanterelle mushrooms, torn if large 1 tbsp olive oil 1 onion, finely chopped 300g/10½oz Arborio rice 75ml/2½fl oz dry white wine 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper 75g/2¾oz unsalted butter500g/1lb 2oz Jerusalem artichokes, peeled and diced2 fresh thyme sprigs 75g/2¾oz unsalted butter 500g/1lb 2oz Jerusalem artichokes, peeled and diced 2 fresh thyme sprigs 150g/5½oz Parmesan, finely grated 150g/5½oz Parmesan, finely grated 75g/2¾oz Parmesan, finely grated4 free-range eggs1 bunch fresh rocketextra virgin olive oil, for drizzling 75g/2¾oz Parmesan, finely grated 4 free-range eggs 1 bunch fresh rocket extra virgin olive oil, for drizzling Method Preheat the oven to 220C/200C Fan/Gas 7. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool.Pour the stock into a saucepan and bring to a gentle simmer.Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside.Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated.Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside.For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper.Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paperReturn the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper.Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool. To make the Parmesan crisps, line a baking tray with greaseproof paper. Put a circular cutter onto the tray and sprinkle the Parmesan inside. Repeat until you have four circles of Parmesan. Bake for 3–8 minutes, or until the cheese has melted. Leave to cool. Pour the stock into a saucepan and bring to a gentle simmer. Pour the stock into a saucepan and bring to a gentle simmer. Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside. Meanwhile, heat a large frying pan over a medium heat. Melt 75g/2½oz butter, then fry the mushrooms until slightly coloured and any moisture released has evaporated. Transfer to a plate and set aside. Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated. Heat the remaining 75g/2½oz butter and the oil in the same pan, add the onion and fry gently for 10–12 minutes, or until soft. Add the rice and stir until coated. Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside. Pour in the wine and let it bubble until almost evaporated. Start adding the warm stock, about two ladlefuls at a time, stirring constantly and ensuring all of it is absorbed before adding more. Continue adding stock for 15–20 minutes, stirring all the time, until the rice is tender and has a creamy coating. Set aside. For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper. For the artichokes, heat a sauté pan over a low heat and add the butter. Once melted, add the artichokes and cook for 5–7 minutes. Add the thyme and cook for 3–5 minutes, or until cooked through. Season with salt and pepper. Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paper Place a shallow pan of salted water over a medium heat, bring to a simmer and poach the eggs. Remove from the pan with a slotted spoon and drain on kitchen paper Return the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper. Return the risotto to the heat, add the knob of butter, cooked mushrooms and Parmesan and gently stir. Season to taste with salt and pepper. Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket. Transfer the risotto to serving plates, top with the sautéed artichokes, poached egg and Parmesan, drizzle with the oil and garnish with the Parmesan crisp and serve with the rocket.