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 hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you