The late summer is all mists and quiet in the woods. So quiet you can almost hear the creak of autumnal fruits swelling in the lowering sunlight
Time for some comfort, as the evenings are a little cooler. Here is my risotto recipe.
It is showcases the season’s prize salami. Wild venison and wild golden chanterelles and truffle. Rich, funky and decadent.
Just follow the recipe and finish it with the salami chopped into it at the end. Too much exposure to heat will cause the elusive funghi funk to flee.
Serves two
- 150g Arborio or good risotto rice
- 150ml dry, white wine (about 1/4 of a bottle)
- 600 to 850ml proper chicken stock
- 1/2 onion, or shallot (other half for the condiment)
- 100g good mushrooms
- 3 tablespoon good unsalted butter
- 90-100g Parmesan cheese – ideally use Cora Linn from Errington instead
Condimenti:
- One Hammond’s Wild Venison, Wild Chanterelle and Truffle Salami
1/2 onion, chopped
A squeeze of lemon juice- More grated cheese
3 tsp olive oil,
Freshly ground black pepper- Salt to taste
Method
Takes about half an hour- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- Chop mushrooms
- In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Add a 1/3 cup of stock, stir.
No need to stir constantly but do stir from time to time, I stir constantly, keeping my rice “thirsty”
When stock is almost absorbed add another ladle of stock and continue adding a ladle-ful at a time and stirring.- After about 25 minutes Before you taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a half ladle at a time and waiting until almost completely absorbed. Taste to see if it needs salt now
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
- Add the cheese and the condimenti, a scant squeeze of lemon, stir well, grind some black pepper over the top serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
Condimenti
- Keep warm until needed for risotto.
Serve in a flat soup bowl and eat with your favourite spoon.