Ingredients
- 100g Pink Fir potato, diced
- 100g white beetroot, diced
- 100g parsnip, diced
- 100g, Jerusalem artichoke, diced
- 1 shallot, diced
- 1 garlic clove
- 1 spring rosemary
- 1 sprig thyme
- 100ml dry white wine
- 100ml double cream
- 50g Old Winchester, grated
- Salt
- Pepper
- 2 large Ceps, halved
- 50g butter
- 1 garlic clove
Method
To make the risotto, steam the root vegetables for 8-10 minutes until ¾ way cooked through.
Sweat the shallots, garlic, thyme and rosemary in a medium sized pan and season with salt.
Add the root vegetables and sweat for a few minutes before adding the wine, followed by the cream. Reduce until the cream coats the vegetables then stir in the cheese.
To cook the ceps, heat a tbsp oil in a frying pan, add the ceps, season with salt and cook until golden brown. Add the butter, garlic and thyme then flip the ceps over and baste until cooked through.
Ingredients
- 100g Pink Fir potato, diced
- 100g white beetroot, diced
- 100g parsnip, diced
- 100g, Jerusalem artichoke, diced
- 1 shallot, diced
- 1 garlic clove
- 1 spring rosemary
- 1 sprig thyme
- 100ml dry white wine
- 100ml double cream
- 50g Old Winchester, grated
- Salt
- Pepper
- 2 large Ceps, halved
- 50g butter
- 1 garlic clove
Method
To make the risotto, steam the root vegetables for 8-10 minutes until ¾ way cooked through.
Sweat the shallots, garlic, thyme and rosemary in a medium sized pan and season with salt.
Add the root vegetables and sweat for a few minutes before adding the wine, followed by the cream. Reduce until the cream coats the vegetables then stir in the cheese.
To cook the ceps, heat a tbsp oil in a frying pan, add the ceps, season with salt and cook until golden brown. Add the butter, garlic and thyme then flip the ceps over and baste until cooked through.