Page 29 - The Cochrane's Christmas Banquet

Wild Mushroom Risotto

Serving time approx. 10 minutes

Ingredients required: Equipment required:

• Prepared wild mushroom • 10g butter • 1 frying pan
risotto
• 2 chestnut mushrooms • 1 saucepan
• Remaining wild mushroom
selection • Tarragon
• Remaining stock and
mushroom mix

• 40g parmesan

Pantry Ingredients required:

1. Finely chop the remaining mushrooms and the tarragon separately.

2. Put the prepared wild mushroom risotto into a saucepan and place over a
low-medium heat, add in half of the remaining stock and mushroom mix.
Make sure you stir it every 90 seconds to ensure the rice does not stick.

3. Add half of the butter into a frying pan and place on a medium heat. Add
the remaining wild mushrooms, turn up the heat to high and fry for 90
seconds.

4. At this point the risotto should be warmed through. To finish the dish
grate in the parmesan and add the remaining butter and stir through.
Check the seasoning and adjust to your taste then get ready to serve.

5. To serve, divide the risotto between each plate, placing it in the centre of
the plate or bowl and then divide the wild mushrooms from the pan on
each plate. Finally, thinly slice a chestnut mushroom and tarragon. Top the
risotto with the sliced mushroom, a sprinkle of tarragon and either peeled
or grated parmesan.

6. Serve and Enjoy!