Risotto
- 480 g of Aquerello rice 1 teaspoon of salt Water 350 g Parmesan 240 g of Butter
Aquerello risotto
Ingredients
Red port jus
- 75cl Red port 25 g of butter 1 teaspoon of Maïzena
Black crumble
- 125 g butter 150 g of grated parmesan 150 g flour 1 tsp of black carbon powder
Method
Risotto
Toast the rice in a large frying pan without oil/butter.
Deglaze, cook with water and season with salt.
After 16-18 minutes, either stop the cooking process and place in blast chiller.
Or continue cooking for a further 4 minutes, incorporate butter and grated cheese.
Port reduction
Reduce the port slowly until only 1/8 is left.
Dilute the maïzena in water and whisk into the reduced port.
Finally incorporate the butter and season to taste.
Black crumble
Mix all ingredients in kitchen aid. Set aside in fridge. Once completely cool, grate pieces onto a baking tray and cook at 180 degrees for 10-12 minutes.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
