Latest Recipe from our head chef
Chanterelle & Saffron Milk Cap Risotto
For the mushroom stock
2 onions, peeled and roughly chopped
1 leek, roughly chopped and washed
2 cloves of garlic, peeled and roughly chopped
30 ml vegetable oil
500 g button mushrooms, washed and roughly chopped
30 g dried ceps, soaked for 2 hours in a little warm water & Wild Mushroom Trimmings
10 g thyme/Savory
10 black peppercorns
1 bay leaf
For the risotto
350 g carnaroli rice
60 g butter
Mushroom stock (see recipe)
Salt and freshly ground white pepper
90 g butter
60 ml double cream
400 g Chanterelle & Saffron Milk Cap mushrooms, prepared and cleaned
5 g parsley, finely chopped
1. First make the stock. Gently cook the onion, leek and garlic in the vegetable oil without colouring until soft. Add the rest of the ingredients cover with about 2 litres of water, bring to the boil and simmer for 1 hour skimming occasionally. Strain through a fine meshed sieve and keep hot if using straight away. The stock should be strong in flavour, if not reduce it until the flavour is concentrated.
2. To make the risotto take a thick bottomed pan, melt the butter add the rice and stir for a minute on a low heat with a wooden spoon. Gradually add the stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next. Season with salt and pepper.
3. When the rice is almost cooked add 60g of the butter and the cream, check the seasoning and correct if necessary.
4. The risotto should be a moist consistency, not too stodgy.
5. Meanwhile cook the mushrooms in the remainder of the butter.
6. Stir the mushrooms into the risotto with the parsley and serve immediately.