Cook the shallot in a saucepan with a little oil. Add the risotto rice and season. Pour in the white wine and slowly add the warm mushroom stock. Keep stirring for around 20 minutes, adding more stock as needed until the risotto is cooked.

Sauté the mixed wild mushrooms in a hot pan, season to taste. Add ¾ of the mushrooms to the risotto, keep behind ¼ for the garnish. Check the seasoning and add the Parmesan and butter. Stir well.

Season and seal the beef. Oven cook for approximately 6 minutes for medium rare, cooking longer for different preferences.

Peel the turnips and place them in a saucepan with cold water, add a little salt and sugar. Bring to the boil and simmer for 10 minutes until the baby turnips become soft. Drain and toss in olive oil and season to taste. Wash and pan-fry the cep mushrooms in a little olive oil until soft. Season to taste.

Deep-fry the wild rocket in a little oil in a fryer for approximately 15 seconds until the rocket becomes crispy. Drain the excess oil on a paper towel and leave to cool.

To serve, place a spoonful of risotto in the middle of your plate and sit the beef on top. Add a little of the leftover mixed wild mushrooms for garnish on top of the beef. Place 3 baby turnips and 3 cep mushrooms around the risotto before drizzling the red wine jus around and garnish with crispy wild rocket