Spring Risotto

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IMG_4955IMG_5040IMG_5938IMG_2356IMG_9128IMG_2050IMG_0135IMG_3795IMG_3718IMG_3858IMG_3054Vegetable Stock:

  • 2 carrots
  • 1 white onion
  • 2 sticks of celery
  • ½ leek washed
  • Coriander seeds
  • Four bay leaves crushed and bruised
  • ½ teaspoon of Cloves
  • ½ teaspoon of Star Anise
  • 200 ml of Muscadet
  • 2 litres of cold water
  1. To begin this stock, place a large pan onto a medium heat with a touch of oil.
  2. Once the pan has began to lightly smoke, add in your cut vegetables, allow to colour as this helps to impart flavour and depth to your stock.
  3. Once your vegetables are lightly golden brown and tender, add your 200 ml of white Muscadet.
  4. Then crush your aromats and allow to infuse in the wine as this again gives the wine another depth of flavour, additionally if you crush and bruise your bay leaves, t you have that beautiful aniseed aroma.
  5. Once the pan is deglazed add your water and allow to infuse for at least 30 minutes, bring the stock to the boil and then reduce to a low simmer as this allows the stock to relax.
  6. Once at this point pass and strain the stock through a chinois as this helps to remove any impurities from the stock

N.B – Reserve the vegetables as these can be used to cook with a gammon or ham hock, as this dish promotes no waste, pure goodness!

Risotto:
Base:

  • 2 sticks of celery finely bruised
  • ½ leek finely sliced
  • 2 cloves of garlic crushed and diced
  • Asparagus (trimmed)
  • Three Cornered garlic
  • 800 grams of risotto rice
  • 100 ml of Muscadet white wine
  1. To begin your base, place a medium sized pan onto a medium heat, once the base has come up to temperature add a dash of olive oil then add your base as this is what makes the risotto.
  2. Ensure that you cook the risotto base slowly and over a low heat as this helps to release their essential oils and flavour.
  3. This takes around 25-30 minutes add a little salt and pepper as this helps to form the base of the risotto.
  4. Next deglaze with a little Muscadet white wine, once the wine has reduced and glazed add your risotto rice and allow to toast – by toasting the grain, you allow the rice to open up which helps to release their starch, which in turn thickens up the risotto.
  5. Next add your three cornered garlic, and once the rice is ready add a ladle of stock one at a time.
  6. Allow the rice to absorb the stock. As this helps to ensure a creamy and luxurious risotto.
  7. Make sure to add enough stock at a time. Ensure that the rice is al dente (meaning a little bite)
  8. To finish the rice off you can add a knob of butter, which helps to gives the rice a gloss and shine, but for dairy free eaters add a little cold pressed olive oil.

The Asparagus

  1. Add your asparagus, to a lightly oiled tray with a little sea salt black pepper and lemon juice
  2. Place under a grill and griddle until tender and sweet
  3. Allow to cool, then squeeze over the charred lemons which at this point are juicy and sticky.

To accompany this dish slice some rustic bread and toast, then slice a clove of garlic in half and rub over the bread drizzle with cold pressed olive oil and place onto a wooden board and serve.

To plate
In pre-warmed artisan bowls, serve up your risotto and top with your lemon char grilled asparagus, add three per dish. Top with your foraged wild three corned garlic flowers.

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