Fried Sage and Onion Risotto with Squash, Wild Mushrooms, Cavolo Nero and Trevise

This Fried Sage and Onion Risotto with Squash, Wild Mushrooms, Cavolo Nero and Trevise from Stephen Terry is a brilliant autumnal dish. The risotto is set and then deep fried, it is served with a host of vegetables in a creme fraiche sauce.

Ingredients

For the risotto:

250g Risotto rice
750g approx water
2 cloves finely chopped garlic
1 pinch dried chilli flakes
4 medium red onions finely diced
1 small bunch of fresh sage finely chopped (reserve 12 large leaves to be deep fried for garnishing the finished dish)
150g grated vegetarian Parmesan
100g butter

200g Chanterelle or girolle mushrooms, washed, cleaned and cooked in a little butter
200g Black Trumpet mushrooms, washed and cooked as above
100g washed, de-stemmed and cooked (in boiling salted water) cavolo nero leaves
500g Diced (1x1cm) butternut squash cooked in a little olive oil until soft
1 Head of Tardivo (will possibly need to use radicchio) Cut off root and separate leaves. Reserve small heart leaves and slice large leaves across into 4 or 5 pieces
Vegetarian hard cheese (like Parmesan) for grating
150g crème fraiche

Method

Print Recipe

Make risotto, cook it all the way through, spread thinly on a cling filmed tray, cling film the risotto, refrigerate.

When set, cut into, portions approx. 8cm x 5cm, three per person. To serve, flour lightly and deep fry until crisp and golden.

To cook the vegetables and sauce:

200g Chanterelle or girolle mushrooms, washed, cleaned and cooked in a little butter

200g Black Trumpet mushrooms, washed and cooked as above

100g washed, de-stemmed and cooked (in boiling salted water) cavolo nero leaves

500g Diced (1x1cm) butternut squash cooked in a little olive oil until soft

1 Head of Tardivo (will possibly need to use radicchio) Cut off root and separate leaves. Reserve small heart leaves and slice large leaves across into 4 or 5 pieces

Vegetarian hard cheese (like Parmesan) for grating

150g crème fraiche