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Carnoroli Risotto


2 Servings

Carnoroli Risotto


  • Beef, Miso, peppercorn bone broth 1 sachet

  • Carnoroli rice 150g

  • Chopped white onion 60g

  • Garlic clove 1

  • Chicken stock 300g

  • Knob of salted butter

  • Grated parmesan cheese 25g

  • Salt & pepper to taste

  • Chopped Fresh chives

  • Dry white wine 1 glass

  • Rapeseed oil 2 tbsp.


Making the Risotto:

  1. Peel & finely chop 1 onion  & 1 clove of garlic.

  2. Add 2 spoonsful of rapeseed oil to a saucepan cook the onions & garlic for 10minutes until soft in texture without Color.

  3. Add the carnoroli rice fry & coat well in the oil for 2minutes. Add the white wine.

  4. In a separate saucepan heat gently the chicken stock. Add 1 ladle at a time to the rice stirring             continually until the stock has been absorbed. Continue until all stock has been used & the rice should have a slight bite.

  5. Turn off the heat place a lid on top & leave to stand for 2minutes.

  6. Add the grated parmesan, knob of butter, sea salt & pepper to taste.

  7. Finish with the chopped chives

Roasted Portobello Mushrooms:

Fresh portobello mushrooms 3

Rapeseed oil

Sea salt & pepper

Fresh thyme

Serve with raw Rainbow carrot shavings

Portobello Mushrooms:

  1. Slice the portobello mushrooms quite thick. Season with sea salt & black pepper drizzle with a good glug of rapeseed oil.

  2. Panfry the mushrooms in a hot pan until golden & soft sprinkle with fresh thyme leaves.

Assemble the risotto on the base of a plate top with the portobello mushrooms, rainbow carrot shavings, parmesan shavings & a drizzle of the melted beef miso, peppercorn bone broth.

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