Fried Sage and Onion Risotto with Squash, Wild Mushrooms, Cavolo Nero and Trevise - James Martin Che

Ingredients

• 250g Risotto rice
• 750g approx water
• 2 cloves finely chopped garlic
• 1 pinch dried chilli flakes
• 4 medium red onions finely diced
• 1 small bunch of fresh sage finely chopped (reserve 12 large leaves to be deep fried for garnishing the finished dish)
• 150g grated vegetarian Parmesan
• 100g butter
• 200g Chanterelle or girolle mushrooms, washed, cleaned and cooked in a little butter
• 200g Black Trumpet mushrooms, washed and cooked as above
• 100g washed, de-stemmed and cooked (in boiling salted water) cavolo nero leaves
• 500g Diced (1x1cm) butternut squash cooked in a little olive oil until soft
• 1 Head of Tardivo (will possibly need to use radicchio) Cut off root and separate leaves. Reserve small heart leaves and slice large leaves across into 4 or 5 pieces
• Vegetarian hard cheese (like Parmesan) for grating
• 150g crème fraiche