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:
Peel & finely chop 1 onion & 1 clove of garlic.
Add 2 spoonsful of rapeseed oil to a saucepan cook the onions & garlic for 10minutes until soft in texture without Color.
Add the carnoroli rice fry & coat well in the oil for 2minutes. Add the white wine.
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.
Turn off the heat place a lid on top & leave to stand for 2minutes.
Add the grated parmesan, knob of butter, sea salt & pepper to taste.
Finish with the chopped chives
Roasted Portobello Mushrooms:
Fresh portobello mushrooms 3
Sea salt & pepper
Serve with raw Rainbow carrot shavings
Slice the portobello mushrooms quite thick. Season with sea salt & black pepper drizzle with a good glug of rapeseed oil.
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.