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and Nansledan on Fridays; Saturdays are kept free for special
events such as parties or weddings. He sells approximately
500 pizzas a week, and the majority of his customers are
regulars. ‘All my customers know that i don’t have a standard
menu, the offer depends on what I have been offered by my
local suppliers.’
So what’s next for Wild Bake? With four daughters, Lewis
and his wife Clare, who has her own business, Claire Cole
Fitness, try to maintain a work life balance and value family
life, so Lewis isn’t really looking to expand just yet. ‘Wild Bake
gives me an opportunity to do what I love best, cook fresh
local ingredients in my local area, but still have time for my
family.’ Given the normally anti-social hours required for the
hospitality industry, it sounds like he’s got it just right.
Insta: @wildbake FB: @wildbakefood Tel: 07707 082415
Classic White Risotto Recipe
Ingredients
• 1.1 litres (2 pints) organic stock (chicken, fish or
vegetable, as appropriate)
• 1 large onion
• 2 cloves of garlic
• olive oil
• 70g butter , plus 1 extra knob for frying
• 400g risotto rice
• 2 wine glasses of white wine
• 115g Parmesan cheese
• 100g Creme fraiche
Method
1. Heat the stock in a pan, peel and finely chop the
onion and garlic.
2. Put 2 tablespoons of olive oil and the knob of
butter into a separate pan, add the onion and
garlic, and cook very slowly for about 15 minutes
without colouring. This is called a soffrito. When
the vegetables have softened, add the rice and
turn up the heat.
3. The rice will now begin to lightly fry, so keep
stirring it. After a minute it will look slightly
translucent. Add the wine and keep stirring – it
will smell fantastic. Any harsh alcohol flavours will
evaporate and leave the rice with a tasty essence.
4. Once the wine has cooked into the rice, add
your first ladle of hot stock and a good pinch of
sea salt.
5. Turn the heat down to a simmer so the rice
doesn’t cook too quickly on the outside. Keep
adding ladlefuls of stock, stirring and massaging
the creamy starch out of the rice, allowing each
ladleful to be absorbed before adding the next.
This will take around 15 minutes.
6. Taste the rice to check if it’s cooked. If not, carry
on adding stock until the rice is soft but with a
slight bite. Don’t forget to check the seasoning
carefully. If you run out of stock before the rice is
cooked, add some boiling water.
7. Remove from the heat and add the 70g butter
and grate in the Parmesan and add the creme
fraiche then stir well. Place a lid on the pan
and allow to sit for 2 minutes. This is the most
important part of making the perfect risotto, as
this is when it becomes amazingly creamy and
oozy like it should be. Eat it as soon as possible,
while it retains its beautiful texture.
8. There are endless combinations of ingredients
that can be added to a classic risotto, here are
a few examples: pancetta, pea and spinach.;
roasted red pepper and courgette; sausage,
roasted butternut squash and sage; mushrooms,
bacon and thyme.
9. For all these variations just follow the classic
white risotto recipe, roast or pan fry the other
ingredients and add them to the risotto just
before serving.
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