- 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
SLOW BRAISED OX CHEEK, RISOTTO OF GIROLLES AND CELERIAC
Lee Parsons
5th September 2016
SLOW BRAISED OX CHEEK, RISOTTO OF GIROLLES AND CELERIAC
SLOW BRAISED OX CHEEK, RISOTTO OF GIROLLES AND CELERIAC - Serves 6
Ingredients
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
