Creamy Three Grain Risotto Creamy Three Grain Risotto with Artichokes Ingredients cream 50 ml vegetable broth 600 ml butter 25 gm shiitaake mushrooms 200 gm extra virgin olive oil 50 ml shallots (finely chopped) 2 pc garlic clove (finely chopped) 2 pc arborio rice 100 gm pearl barley, cooked 100 gm lentils, cooked 100 gm cooked artichoke hearts 300 gm parmesan cheese, grated 100 gm parsley (finely chopped) 1 tbs chives (finely chopped) 1tbs tarragon (finely chopped) 1tbs plum tomato, seeded, diced 2 pc Method 1. Whip the cream with a whisk until stiff, cover and refrigerate until ready to use 2. In a saucepan, heat the stock to a simmer and set aside 3. Remove and discard the stems from the mushrooms, wipe the mushrooms to remove dirt and then slice. In a small frying pan, melt the butter over medium-high heat, add the mushrooms and sauté until softened and fragrant, season 4. In a deep heavy saucepan over medium heat, heat the oil and add the shallots and garlic and gently cook until transparent and soft 5. Add the rice and stir until completely coated with the oil 6. Add a ladle of stock and cook, stirring, until all the stock is absorbed into the rice, add another ladle of stock and continue cooking in the same manner, adding stock only as needed and stirring very frequently, until the rice is tender, about 25 minutes 7. Stir in the cooked barley, lentils, artichokes, mushrooms, cheese and mix to combine 8. Fold in the whipped cream, herbs, tomato, and correct seasoning Chef's Tip The cream may be omitted if required or preferred The arborio rice may be substituted for wild rice, but the cooking times would have to be adjusted accordingly. sq = sufficient quantity (add to taste)       pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Easy Insalata Caprese Mozzarella and Tomatoes Recipe Asparagus Pasta and Pesto Recipe  Italian Osso Bucco Recipe  Creamy Pasta Recipe Greg Mushroom Ravioli