The Russell Partnership: nutrition: Chef's Recipe Challenge: Recipes List:
Chef's Recipe Challenge
Wild Mushroom and Truffle Risotto with Soya Cheese shavings grilled asparagus spears and roast vine tomatoes
Ingredients (@ quantity):
Method:
Fry the chopped onion in a little olive oil till translucent. Add the Arborio rice and fry under stirring for another 2 minutes. Add the wine and stir well. Add the vegetable stock gradually and simmer for 10 minutes. Fry the mushrooms in a little olive oil with the garlic and the spring onion. Braise till almost tender. Season with salt, pepper, thyme and parsley. Add the mushrooms to the risotto and finish the cooking the till rice is tender, but with a bite. Trimm the asparagus and cut off 1 inch at the bottom, roast in hot oven for 3-4 minutes, toss around and add the vine tomatoes (cut into 4 equal branches) for another 3 minutes. Arrange the risotto in the centre of 4 large plates, dress with the asparagus and the roast vine tomatoes. Garnish with the Pea shoots or micro herbs, Drizzle with the truffle oil, the extra virgin olive oil and the balsamic vinegar. Garnish with the soya cheese shavings and the seeds and serve. Bon Apetite
Supplier Details:
Soya Cheese: also called Sheese www.buteisland.com/a_suppliers.htm
fax:
+44 (0) 20 7665 1999
Alternatively, you can send us an instant message from this website.
Also, you can send an e-mail to Liz.Morgans@russellpartnership.com
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