SLOW BRAISED OX CHEEK, RISOTTO OF GIROLLES AND CELERIAC

Ingredients

75G BUTTER
1TSP OLIVE OIL
100G ONION – FINELY CHOPPED
1PC GARLIC CLOVE – FINELY CHOPPED
300G CARNAROLI RISOTTO RICE
1LT ‘TRUE FOODS’ WHITE CHICKEN STOCK
100ML WHITE WINE
1PC FRESH THYME
30G BUTTER
300G (1/3 HEAD)CELERY ROOT – SMALL DICE
1PC SHALLOT – FINELY CHOPPED
150G GIROLLES
2TBS MIXED CHOPPED HERBS TO INCLUDE CHERVIL, PARSLEY, CHIVES AND TARRAGON
60G GRATED PADANO CHEESE
SQUEEZE FRESH LEMON JUICE

Method

SWEAT THE DICED CELERY ROOT IN THE 30G BUTTER. SEASON WITH SALT AND PEPPER. PLACE INTO A PRE HEATED OVEN AND COOK UNTIL SOFT APROX 30 MINUTES @350
WITH A HAND BLENDER PUREE THE CELERY ROOT UNTIL SMOOTH AND RESERVE
BRING THE WHITE CHICKEN STOCK TO A SIMMER IN A SEPARATE PAN
SAUTE THE CHOPPED SHALLOTS AND MUSHROOMS IN THE OLIVE OIL. SEASON TO TASTE. REMOVE FROM THE PAN AND RESERVE
SWEAT THE ONIONS AND GARLIC IN 75G BUTTER UNTIL SOFT WITH THE THYME
ADD THE RICE, INCREASE THE HEAT AND MARBLE THE RICE FOR 2-3 MINUTES
ADD THE WHITE WINE AND HALF OF THE STOCK.
CONTINUALLY STIR THE RISOTTO MIX UNTIL THE RICE STARTS TO ABSORB THE LIQUID. ADD THE REMAINING LIQUID IN SMALL AMOUNTS
THE RICE WILL TAKE APROX 18-20 MINUTES TO COOK
ONCE THE RICE IS COOKED REMOVE FROM THE HEAT
ADD THE COOKED MUSHROOMS, PUREED CELERY ROOT, PADANO CHEESE AND CHOPPED HERBS. SEASON TO TASTE WITH SALT AND PEPPER AND A GOOD SQUEEZE OF FRESH LEMON

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