Preparation
The Garnishes
Pre-heat an oven at 160C.
Lay the whole garlic cloves on a greased roasting tray and roast in the pre-heated oven for 10 minutes. remove and keep warm.

The Risotto
Heat butter in a thick bottom pan over medium heat, add in the chopped onion, sliced garlic and bay leaf, and sauté until fragrant. Add in the risotto rice and sauté for 5 minutes. Deglace with white wine and continue cooking till the wine almost evaporates. Fill with chicken stock, cover and cook for 25 minutes.
Meanwhile, heat butter in a sauté pan over medium heat, add in the mushrooms and mustard green and sauté for 2 minutes. Season with salt and pepper, and add it into the cooked risotto rice. The risotto rice should have a slight creamy runny moist texture so that when the cheese is added, it will absorb moisture.

Serve
Prepare 4 warm soup plates, place in the risotto rice into each plate and arrange the roasted garlic on top. Sprinkle with shaved parmesan cheese and chopped parsley. Serve immediately.