members recipes

Ingredients
1 tbsp groundnut oil
1 medium brown onion
50g carnoroli
300ml white wine
2 chicken breasts
1/2 tsp vanilla salt
1 litre veg stock
50g basmati rice
20g mascarpone
30g parmesan
30g unsalted butter
2 tsp smoked salt

Method
Quantities may not be accurate as I am doing this from memory

As always, this risotto needs a good stock. I make my stocks fresh for every dish, allowing me to fit the flavour of the stock to the flavour of the dish, as well as ensuring freshness. For this recipe, my stock included saffron for a wonderful golden colour, as well as chantenay carrots for a complementary sweetness.

Heat the groundnut oil on medium heat in a deep sided pan

Peel the onion, remove the outer layer and root and cut into julienne

Lightly fry the onion until softened

Add the rice and toast for a minute

Add the wine, increase heat to full and reduce by 2/3rds

Add the chicken and sear as the wine evaporates.

Season with vanilla salt

Set heat at medium

Add the stock, a ladle at a time, stirring constantly

When 3/4s of the stock has been added, add the basmati rice

Add the rest of the stock, increase heat to full and boil, stirring intermittantly until the rice has absorbed the stock

Turn off the heat

Stir in the mascarpone and grated parmesan

Whisk in the butter to emulsify

Season to taste with the smoked salt

Finish with a few drops of black truffle infused porcini oil