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.
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.
