Risotto is one of those dishes that should be quick, simple and delicious. Made with the bounty of autumn's harvest; wild mushrooms, chestnuts and Bramley apples and a generous helping of our comforting clothbound cheddar; our risotto dish is the perfect go-to dinner for those chilly evenings by the fire.
Ingredients
- 50g (1½oz) Quicke’s Cows' Whey Butter
- Handful of Quicke’s Goats’ Milk Cheese, grated
- Handful of Quicke’s Mature Clothbound Cheddar, flaked
- 1ltr (35fl oz) vegetable broth
- 2/3 shallots, diced
- 2 tbsp extra virgin olive oil
- 2 Bramley apples, diced
- Handful of chestnuts, chopped
- 40g (1 1/2oz) porcini mushrooms
- Salt and pepper
- 320g (11oz) carnaroli or arborio rice
- Fresh parsley, roughly chopped
- 125ml (4½fl oz) white wine
Method
- Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the chopped shallots. Fry over a gentle heat for 2-3 minutes, until softened.
- Add the chestnuts, apples and mushrooms and fry for a further 2-3 minutes.
- Stir in the rice. Arborio might be the traditional choice with risotto, but carnaroli will give you a lighter, looser finish.
- Add a ladleful of the stock and simmer, adding more stock as it soaks it.
- Finish off the risotto by stirring in Quicke's Goats' Milk Cheese, along with a good pinch of parsley, the butter and some salt and pepper, until creamy. Serve with flakes of Quicke's Mature Clothbound Cheddar on top for an extra depth of flavour.
