Ingredients

• 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 butter
• 500g/1lb 2oz Jerusalem artichokes
• peeled and diced
• 2 fresh thyme sprigs
• 150g/5½oz Parmesan
• finely grated
• 75g/2¾oz Parmesan
• finely grated
• 4 free-range eggs
• 1 bunch fresh rocket
• extra virgin olive oil
• for drizzling

Directions

• 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 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.
• 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.