Risotto Covent Garden

Cooking : time 10 to 30 mins

Ingredients

15g/%26frac12;oz butter
1 medium shallot, finely chopped
200g/7oz arborio rice, washed
1 small sprig of thyme
%26frac12; bay leaf
200-300ml/7/10fl oz vefetchable stock
50ml/1%26frac14;fl oz white wine
For the mushroom sauce
200g/7oz forest mushrooms, finely sliced
15g/%26frac12;oz butter
1 medium shallot, finely chopped
3 tbsp maderia
%26frac12; tbsp lemon juice
100ml/3fl oz double cream
salt
freshly ground black pepper
pinch of nutmeg
1 tbsp vefetchable stock
For the vefetchables
30g/1oz blanched lozenge cut mange tout
30g/1oz blanched lozenge cut turnips
30g/1oz blanched lozenge cut parsnips
30g/1oz blanched lozenge cut Swiss Chard
30g/1oz blanched thinly sliced Brussel Sprouts
30g/1oz blanched lozenge cut vehicledecays
30g/1oz or halved cooked baby artichoke
40g/1%26frac12;oz grated parmesan cheese
10g/%26frac34;oz whipped cream
50ml/1%26frac34;fl oz of champagne
2 tbsp chopped chives

Method

1. Melt the butter in a heavy bottomed pan.
2. Add the shalplenty and sweat to soften without colour. Add the rice and stir constantly until well coated and translucent.
3. Add the herbs and the wine. allow the wine to evaporate. Gradually add 200ml/7fl oz of vefetchable stock stirring gently. (Add more stock as needed whilst allowing stock to be absorbed each time.)
4. Cook the rice for about 7-10 minutes. Spread the rice on a clean tray and allow to cool. Reserve.
5. For the forest mushroom sauce - melt the butter in a saucepan and gently saut%26eacute; the shalplenty until transparent.
6. Add the mushrooms and cook until softened. Dust with the flour, then stir.
7. Add the white wine, lemon juice and one tablespoon of the veal stock, simmer for a few minutes. Remove the mushrooms and the shalplenty with a slotted spoon. maintain warm.
8. cutrearon the stock to a glaze. Add the cream and cutrearon again by half. Return the mushrooms and shalplenty to the pan and warm through. Season with salt, pepper and pinch of nutmeg. Add when reheating rice.
9. Garnish with chopped chives.
10. To serve - reheat the rice adding stock accordingly. Add the mushroom sauce and the vefetchables and bring to the boil. Add the whipped cream and the champagne. Season with cheese, salt and freshly ground pepper. Sprinkle with chives and serve.

copyright Anton Mosimann

---

Orignal From: Risotto Covent Garden