Cook in season: Mushroom Risotto

Food tastes much better when it's in season -- it's that simple. At any time of year there is a range of fruit, vegetables, meat and fish which are 'in season' which simply means that the produce is naturally ready to eat and at its peak in terms of flavour and taste.

MONTH: October
FOODS: Mushrooms, Monkfish, Oysters, Autumn Lamb, Hazelnuts, Eel, Watercress, Beetroot.

--- Mushroom Risotto ---

INGREDIENTS
60g Scottish (or British) mushrooms - button, chestnut, oyster and shiitake, wiped and halved or sliced, depending on size
60g Arborio rice
150ml chicken stock
1 shallot (finely chopped)
Butter
10g parmesan (grated)
1 tbsp chopped parsley, chives, chervil, tarragon
Small handful fresh rocket per portion to serve

METHOD
- In a small pan heat and add a knob of butter then add shallot and sweat for 2-3 minutes until soft but with no colour. Add rice, coat and toast in the butter. Now start adding the stock gradually, a ladle at a time, making sure previous stock has been fully absorbed.
- Continue process until rice is cooked (about 12-15 minutes). In a separate pan, sweat off mushrooms (no colour). Finish risotto with butter, parmesan and herbs and add mushrooms.
- Serve each portion topped with a few rocket leaves.

See http://cookscotland.co.uk/inseason for more delicious recipes, and information on what's in season right now.

Category:

Howto & Style

Tags:

• Ntural Scotland
• eat in season
• cook in season
• seasonal food
• mushroom
• risotto