Mushroom Risotto with Sautéed Jerusalem Artichokes

|Mushroom risotto gets an upgrade with earthy Jerusalem artichokes and a crunchy Parmesan crisp. Divine. |mushrooms rocket|1litre chicken stock150g butter plus extra to stir in200g mushrooms1 tablespoon olive oil1 onion finely chopped300g arborio rice75ml dry white wine75g parmesansalt and pepper500g Jerusalem artichokes peeled and diced75g unsalted butter softened2 thyme sprigs150g parmesan to make crisps75g parmesan finely grated to serve4 eggs1 bunch of rocketolive oil for drizzling| 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 38 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 1012 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 1520 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 57 minutes. Add the thyme and cook for 35 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.|30.00 minutes|4|BBC Food