Method

• 1.
  Preheat the oven to 180°C. Line two baking trays with baking paper.
• 2.
  Trim the tough stalks off the kale leaves then tear the leaves into largish pieces. Scatter the kale on the trays, drizzle with the oil and season. Toss the kale to coat
• 3.
  Don’t crowd the leaves and bake them in a couple of batches to ensure maximum crispiness. Bake, tossing halfway through cooking, for 10 minutes, or until the kale is crisp but still green. Don’t let them turn brown! Sprinkle the lemon zest over the kale chips and set aside.
• 4.
  While the kale cooks, start making your risotto. Bring the stock and soy sauce just to the boil in a medium saucepan over high heat. Reduce the heat to low and hold at a very gentle simmer.
• 5.
  Heat 1 tablespoon of oil and one-third of the butter in a large saucepan over medium heat. Fry the leek, garlic and thyme, stirring, for
5 minutes, or until soft and translucent (do not brown).
• 6.
  Add the rice and cook, stirring, for 2–3 minutes, until the grains appear slightly glassy. Toasting the grains like this ensures the rice cooks evenly.
• 7.
  Add the wine and cook, stirring, until the liquid is almost all absorbed. The rice should move in the pan like wet sand. Now add a ladleful (about 125ml/1⁄2 cup) of hot stock and stir until the liquid is absorbed.
• 8.
  Add more stock, a ladleful at a time. Stir until all the liquid is absorbed before adding the next ladleful. Continue for 20 minutes, or until the rice is tender yet firm to the bite. Remove the pan from the heat and stir in the parmesan and half the remaining butter. Season.
• 9.
  While you are cooking your risotto, heat the remaining oil and butter in a large non-stick frying pan over medium–high heat. Fry the mushroom in batches, stirring very occasionally, for 4–5 minutes, until golden.

• 10.
  Stir half the mushroom into the risotto. Divide the risotto among serving plates. Top with the remaining mushroom and extra parmesan and cover with crispy kale so you can’t see the risotto.