FOOD + DRINK
SEASONALLY
SPRING
Courgette Risotto with Morel Mushrooms , Pickled Onions and Nasturtiums
Recipe by : Hide & Fox www . hideandfox . co . uk
A risotto is one of our go-to staff meals here at Hide and Fox and is always popular with the team . It is comforting and when done properly is very satisfying . Here we have a simple risotto with courgettes and seasonal morel mushrooms which are a real treat . You can substitute these for any other mushrooms . Pickled onions add a lovely acidity and the nasturtiums add a peppery note similar to rocket or watercress . Delicious !
Serves : 4 Ingredients :
• 1 medium onion , finely diced
• 2 cloves of garlic , minced
• 330g risotto rice
• 150ml white wine
• 1 litre of stock , chicken or vegetable
• 80g Parmesan cheese , grated
• 40g mascarpone cream
• 2 large courgettes , quartered lengthwise and sliced
• 20 morel mushrooms
• 8 pickled baby onions , halved and separated into petals
• 20 nasturtium leaves
Method : 1 . Warm the stock through in a saucepan .
2 . In a separate wide-based pan , heat a good glug of extra virgin olive oil with a good knob of butter , add the onions and garlic , and fry gently for 15 mins until translucent .
3 . Add the rice and turn up the heat and lightly fry for one minute . Pour in the wine and reduce to almost nothing , keep stirring .
4 . Start ladling in the stock , making sure the stock has been absorbed before adding another ladle . It is important to constantly stir during this process to ensure the rice doesn ’ t stick to the pan .
5 . Continue this for about 15 mins until the rice is cooked but firm with a bite . If you run out of stock before the rice is ready you can add a little boiling water .
6 . Sauté off the courgettes in some olive oil , butter and seasoning , and add half to the rice , reserve the rest for the top . Add the Parmesan and mascarpone , season with salt and pepper .
7 . Separate the risotto between four warmed bowls or plates ; the risotto should flow onto the plate but not be too runny .
8 . Sauté the morel mushrooms in some butter and seasoning .
9 . Top the risotto with the courgettes , morels , pickled onion petals and nasturtium leaves , and finish with a sprinkling of finely grated Parmesan . Serve with some crusty bread to wipe your plate clean !
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