Chefs Mushroom Risotto

 

A risotto is a go to dish for Ben when he needs to impress without much time to prepare… this version is crammed full of tips on how to make the perfectly loved risotto. Homemade stock made with dried porcini mushrooms, Italian wine, finished with hand-picked broad beans, picked cress, truffle oil and shaving of pecorino.

What you will need

1 chunk Pecorino cheese

1 stick celery

1 punnet chestnut mushrooms

2 cloves garlic

1 glug double cream

1 small onion

1 drizzle truffle oil

1 glass Italian white wine

120 g arborio rice

2 bay leaves

1 handful wild mushrooms

100 g broad beans

1 shot olive oil

10 peppercorns

1 small bunch thyme

1 knob salted butter

1 handful porcini mushrooms

2 banana shallots

1 knob salted butter

1 pinch micro cress

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