Recipe
for :
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Saffron
Risotto with Parmesan Crisps
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|
 This
recipe comes from Chef
Rosemary Shrager who many of you will know as
the cookery teacher in the TV programme Ladette to Lady.
Rosemary
Shrager, the ebullient and vivacious chef, moved her
cookery school from Amhuinnsuidhe Castle on the Hebrides
to Swinton Park in 2003.
Her
school has been running for four years to wide acclaim,
and has been voted one of the top ten cookery schools
in the UK by several publications (The Observer October
2001, House and Garden May 2002 and The Independent
August 2004).
She
has previously worked for Pierre Koffman at Tante Claire
and also with Jean Christoffe Novelli. Heralded as 'the
wizard of the new cookery school' by the Tatler,
Rosemary is passionate about food and she teaches with
an infectious enthusiasm. Claire MacDonald said her
“passion for the subject and desire to impart her
knowledge, which she does with warmth and verve, cannot
fail to fire those fortunate enough to be her pupils”.
To
find out more about learning to cook with Rosemary Shrager
<click
here>
Ingredients
250
g arborio rice
2 shallots, finely chopped
1 leek, finely chopped
2 tablespoons olive oil
500 ml chicken stock
100 ml white wine
large pinch of saffron
seasoning
For
the Parmesan crisps:
40 g. Parmesan, grated
1 teaspoon flour
For
the garnish:
1 red pepper, finely diced
sprigs of chervil
Method
- Soak
the saffron in the wine then reduce the wine over
brisk heat for 2 minutes. Take off the heat and infuse
for half an hour.
- Next
make the crisps. Mix the flour with the Parmesan and
spread it evenly over the bottom of a non-stick frying
pan.
- Place
under a moderately hot grill till the cheese has melted
and coloured slightly.
-
Turn it out onto a board and while it is still warm,
cut it into 12 pieces and allow to cool.
- Heat
the oil in a heavy pan and soften the shallots and
leek without allowing them to brown.
- Add
the rice and stir gently while it absorbs the oil.
- Heat
the stock and add it to the rice, a ladleful at a
time as it starts to dry out, with the wine and saffron.
- After
about 25 minutes the rice should be just tender and
nearly all the liquid absorbed.
- Serve
the risotto in a mound on each plate with 3 Parmesan
crisps. Garnish with red pepper and chervil.
Serves
4
Rosemary
Shrager
www.swintonpark.com
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