Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Morel and shiitake risotto by Robert Castellani

11 September 2006
Morel and shiitake risotto by Robert Castellani

INGREDIENTS

(serves about four)

25g vegetable brunoise
150g butter
1tsp fennel seeds, toasted
1 pinch chilli flakes, toasted
200g arborio rice (fino)
400ml chicken stock, seasoned
100g morels
100g shiitake mushrooms
Salt
Pepper
Squeeze of orange juice

METHOD

Sweat the brunoise in 30g of the butter. Add the spices and rice and sauté for two minutes. Pour in the stock in one go, boil and simmer for 14 minutes. Sauté the morels and shiitake mushrooms in 70g butter. Season and add to the risotto. Stir in the rest of the butter and orange juice.

Robert Castellani

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!