- 50g BUTTER
- 400g ( 1/2 x 1 Litre Container ) SHALLOTS - FINELY DICED
- 75g DRIED CEPS - NOT SOAKED
- 2 BAY LEAVES - BRUISED TO RELEASE FLAVOUR OILS 5 sprigs FRESH THYME - BRUISED TO RELEASE FLAVOUR
- 1 bottle WHITE WINE
- 1/2 bottle NOILLY PRATT
- 3.5 Litres VEGETABLE STOCK
- 4.5 Litres DOUBLE CREAM
- 2 tablespoons ( 30ml ) CEP AROME
- NOTE - DO NOT ADD SALT AT THIS STAGE - ONLY AFTER ADDING THE PARMESAN IF USING IN THE FINISHED RISOTTO
- PARMESAN IS QUITE SALTY!!!!!!
Cep Risotto
Ricardo Soares
31st January 2011
Cep Risotto
SWEAT SHALLOTS WITH BUTTER, IN A SEMI COVERED SAUCEPAN WITH A LITTLE COLOUR FOR 10 -12 MINUTES UNTI
Ingredients
Method
SWEAT SHALLOTS WITH BUTTER, IN A SEMI COVERED SAUCEPAN WITH A LITTLE COLOUR FOR 10 -12 MINUTES UNTIL SOFT
AND SWEET TO TASTE. THEN ADD BOTH HERBS FOLLOWED BY DRIED CEPS, WHITE WINE AND NOILLY PRATT. TURN UP HEAT AND REDUCE DOWN BY HALF
NOW ADD VEGETABLE NAGE AND AGAIN REDUCE BY HALF BEFORE ADDING THE DOUBEL CREAM. RETURN TO A NEAR SIMMER.
SEASON CAREFULLY WITH THE CEP AROME TO TASTE.
POUR THOUGH A FINE SIEVE INTO A CLEAN CONTAINER, BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE FOR UP TO 5 DAYS
