Mendip Living Oct - Nov 2020

Head – the legend of the food team – couldn’t be bothered
to walk back down the mountain to get another bowl, so it
became one dish! A great, simple risotto should be packed
full of flavour; watch the seasoning as it usually needs more
salt than you think and, whatever you do, don’t make it too
thick. Serves: 4
INGREDIENTS
50g salted butter
1 garlic clove, chopped
1 shallot, diced
200g risotto rice
50ml dry white wine
500ml vegetable stock
200g wild mushrooms, roughly torn
50g mascarpone
25g parmesan, grated
small bunch of tarragon, chopped
a few wild garlic leaves
sea salt and freshly ground
black pepper
FOR THE POTATOES
150g new potatoes
1 parmesan rind
1 tablespoon kombu dried seaweed
pinch of sea salt
TO SERVE
2 tablespoons crème fraîche
a few micro herb sprigs or
a few chives, chopped
METHOD
If using, light your BBQ. When the coals are silvery in
colour, it’s ready to cook on.
Heat the butter in a deep non-stick pan over a medium
heat. Once the butter is melted and foaming, add the garlic,
shallot and rice, stirring until the rice is well coated in the
butter. Stir in the wine and around three-quarters of the
stock, bring to the boil, then simmer for 15 minutes, stirring
occasionally. Stir through the mushrooms and cook for a
further 5 minutes until the rice is cooked and just tender.
Put the potatoes in a saucepan and cover with water, then
add the parmesan rind, kombu seaweed and pinch of salt.
Bring to the boil, then simmer for 15 minutes. Drain the
potatoes, then put them directly onto the grill bars of the
BBQ and cook for 2–3 minutes, turning occasionally, until
charred. Carefully lift out of the barbecue and set aside.
To finish the risotto, stir in the mascarpone, parmesan,
tarragon (reserving a few sprigs for garnish), wild garlic
and remaining stock, then season to taste. The texture
should be slightly runny.
To serve, spoon the risotto onto 4 plates and garnish with
a few extra sprigs of tarragon and micro herbs. Split the
potatoes, top them with crème fraîche, micro herbs or
chives and either serve on a separate plate alongside or
place directly on top of the risotto.
BLACK BUTTER AND APPLE
BAKEWELL TART
In the Channel Islands, I went to see how Jersey black
butter was made. It’s not actually made with butter – to be
honest there’s none in it at all. In fact, it’s a preserve made
with top quality apples, liquorice, spices and sugar, which
is cooked in the traditional way over a firepit and stirred
20 | www.mendipliving.co.uk