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Coco Kitchen: Wild Mushroom and Rosemary Risotto, with Truffled Brie and Pickled Silverskins

To celebrate World Vegetarian Day 2020 why not put your cooking skills to the test and delight in this delicious Vegetarian Risotto. [...]

To celebrate World Vegetarian Day 2020 why not put your cooking skills to the test and delight in this delicious Vegetarian Risotto. This recipe has been crafted by Peter Neville, Head Chef and Director of The Pheasant Hotel in Harome. Peter has a growing reputation for offering the best in local, seasonal dishes with ‘a wonderful lightness of touch, fantastic taste and flavour combinations’. The Pheasant’s Restaurant is open to both residents and non-residents throughout the day. This recipe serves two – enjoy!

Ingredients

10g dried cep mushrooms

500ml vegetable stock

150g wild mushrooms

100ml dry sherry

1 large shallot, finely diced

1 clove garlic, crushed

200g risotto rice

50g pickled silverskins

50g mature cheddar, grated

1 tsp chopped rosemary

50g butter

Brie slices

Fresh autumn truffle

Method

Soak the dried ceps in the vegetable stock.

In a wide, deep saucepan, heat a little vegetable oil. Fry the wild mushrooms until golden brown. Deglaze with the dry sherry. Add the shallots, garlic and risotto rice on a medium heat.

Cook the rice until al dente adding the vegetable and cep mushroom stock as you go. Keep the rice just covered with stock, this should take approximately 20 minutes.

Once the rice is cooked, add the silverskins, grated cheddar, rosemary, and butter. Season to taste with salt and pepper.

The risotto consistency should be reasonably loose. A good test is, if you shake the pan, the mixture should settle flat. If it’s too dry, add a little extra stock.

Divide the risotto into two bowls and top with slices of brie. If you can, put them under a grill for about 30 seconds just to soften the brie slightly. Finish off with shavings of autumn truffle.

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Debby Donnelly-Addison

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