Wild Mushroom Risotto & Crisp Parmesan

Let's Get Cooking

• 1 To make the crisp, mix the cheese, flour and oil together and spread on baking mat evenly.
• 2 Bake in the oven at 180 degrees for 5 minutes before removing and leaving to cool while you prepare the remainder of the dish.
• 3 Heat the sunflower oil in a heavy large sauce pot, add the shallots, garlic and thyme and cook over a low heat for a few minutes.
• 4 Add the rice and stir until it is coated with the oil and then add half a glass of white wine.
• 5 Add the hot stock, ladle by ladle allowing each to be absorbed before adding the next.
• 6 Continue cooking on a low heat until all the liquid is absorbed. This should take about 15-18 mins.
• 7 Toss the mushrooms in a frying pan with a little sunflower oil for 1 minute and then add the risotto.
• 8 Add the spinach, parmesan and tarragon. Adjust the seasoning if needed.
• 9 Serve in bowls, with a crisp salad, grated parmesan and finish with the crisp.