Fabulous Day in the Farm Shop: Saturday 11 February!
Full article >
|
|
|
Fabulous Day in the Farm Shop: Saturday 11 February! |
|
Sign up to our mailing list and never miss an event! |
Doddington Garden Risotto by head chef Tom Doran
Ingredients: Good vegetable stock – HOT (stock cubes can be used if easier) OR chicken stock
Arborio rice
Shallots – finely chopped
Garlic – finely chopped
Parmesan - grated
Fresh parsley – roughly chopped
Fresh tarragon – roughly chopped
Butter
Broad Beans
Chard or spinach
Fresh peas
Good quality white wine
Method:
Keep your stock simmering on a low heat, ready to ladle into the risotto.Sweat finely chopped shallots and chopped garlic in some butter without colour on a low heat. When shallots are soft and cooked add rice and stir well. Immediately add just enough stock to cover rice – keeping the heat very low. As stock reduces and becomes absorbed by the rice continue to add more and more every so often, stirring regularly. Continue this process until the rice is cooked but still firm to the bite. Add plenty of blanched broad beans, wilted spinach or chard and fresh peas and stir into the rice. Add a good slug of decent white wine and stir in – we use wine at the Cafe to give us the desired consistency at the end of the cooking process. (if the risotto seems a little dry add lots of wine...a little loose then add a little.) Immediately add a good spoonful of butter and a generous fistful of grated parmesan and stir in. Add the chopped herbs to finish and serve, make additional parmesan available – a risotto isn’t the same without!
|
