Cafe Vivo's prosecco risotto with girolle mushrooms

Terry Laybourne

Terry Laybourne

23rd February 2017

Cafe Vivo's prosecco risotto with girolle mushrooms

Recipe for prosecco risotto with girolle mushrooms from Cafe Vivo, part of the 21 Hospitality Group. Serves four

Ingredients

  • 2 Garlic cloves, very finely chopped
  • 8 Shallots, very finely chopped
  • 80g Butter
  • 250 Risotto rice
  • 4 Thyme sprigs
  • 2 large pinches Saffron powder
  • 2 litres Chicken stock
  • 240ml Prosecco
  • 240g Cold butter (diced)
  • 4tbls Grated Parmesan
  • Salt & milled white pepper
  • 1600g Small girolles
  • 8tbls Whipped cream
  • 4tbls Chopped flat parsley

Method

Sweat the garlic and 4 shallots in ½ of the butter. Add the rice and fry, stirring all the time until the grains of rice are glassy. Stir in thyme, saffron and ⅔ Prosecco, boil till it has absorbed then add half of the stock, a little at a time. Keep adding the stock one ladle at a time, mixing continually with a wooden spoon. Beat in cold butter a little at a time then season with parmesan, and salt and pepper. Trim the mushrooms, wash and dry. Sweat the other 2 shallots in remaining butter until transparent. Add the mushrooms and fry for 1-2 mins. Season with a little salt and pepper and add to risotto. Finish with whipped cream and remaining Prosecco.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.