Mushroom Rissoto

Serves 6

3pt. / 1 ½ lt. stock (using vegetable stock cube) including water from dried mushrooms

1 oz. /25 g dried porcini wild mushrooms

9 oz /280 g jar 1 mixed mushroom in oil, 2 tbsp. lemon juice

Knob of butter, 3tbsp.oil (drained oil from jar mushrooms is perfect), 1tsp. dried thyme

1 medium onion, 2 stalks celery – finely chopped, 1 tsp garlic paste, Seasoning to taste

14 oz. /400g risotto rice, 1 glass dry sherry or white wine

1 oz. / 25g soft butter, 3 oz. /75 g grated parmesan cheese

• Cover dried mushrooms with 1 pt. / 500ml boiling water & leave to stand ( the drained liquid will make up part of the 3 pt) make up 2 pt / 1lt. vegetable stock up in a sauce pan, add the mushroom liquid & gently heat up.
  
• Drain the jar of mushrooms & sprinkle the lemon juice over them , leave to one side unto later.
  
• Heat up a heavy bottomed casserole, add the knob of butter along with the oil from the jar of mushrooms.
  
• When hot add the finely chopped onion & celery, fry unto soft but not coloured, add the garlic paste & thyme.
  
• Add the risotto rice (unwashed) stir to coat with the oily mixture & keep on the move for a couple of mins. unto it looks translucent. Add the glass of dry sherry or white wine & allow to cook until the liquid has almost evaporated.
  
• Now begin to add the hot stock, to which we have added the liquid from the dried mushrooms. Add this ladle by ladle, stirring & waiting unto each has been absorbed before adding the next.
  
• After the first ladle full has been absorbed also add the dried mushrooms finely chopped & some seasoning.
  
• Add the stock gradually, keeping the risotto on a steady heat. After approx 15 – 20 mins you should have reached the stage where most of the stock has been absorbed. You will find the rice should have a slight bite in the centre but be soft & creamy on the outside.
  
• Lastly add the jar of mixed mushrooms, the soft butter & grated parmesan, adjust the seasoning, stir well before serving immediately with crusty bread & a light salad.

Now 2007 is almost played-out, bookmark the site to see our new courses for 2008!
Bookings have now started - so don't miss out on the course you want!

New Flavours
For 2008 we've added some new ideas to the schedule and because of demand have repeated some of our more popular days from last year.

Coming Soon
A master-class in how to use your favourite paring knife or carver with Farmer Sharp!

We're also exploring some broader areas of cuisine, taking your tastebuds for a wander over the flavours of Mexico and India.

Teatime Treats
In addition to our World Cuisine, we're also exploring some of the home-grown traditions. One example is our guide to the perfect Afternoon Tea - planned for June.

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