How to make Derry Clarke’s family-favourite vegetable risotto

Kitchen Cabinet: You can’t go wrong with this recipe as an adaptable guide

Arborio rice works well, although carnaroli, and vialone nano are also great options to make risotto.

Arborio rice works well, although carnaroli, and vialone nano are also great options to make risotto.

 

Risotto is a family favourite as my daughter is a strict vegetarian and I know I can’t go wrong with a nice risotto with seasonal ingredients. We all love it and you can make it in so many different ways, depending on what is available in your pantry.

I always have some arborio rice in my kitchen, although carnaroli, and vialone nano are also great options to make risotto.

I obviously use a vegetable stock, but you may use a chicken stock, or simply hot water.

Enjoy finding your way to make your favourite version of our family favourite. This recipe will be a good guideline that you can adapt as you wish.

Derry Clarke is a chef and co-owner of the Michelin-starred L’Ecrivain restaurant, in Dublin

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MUSHROOM RISOTTO

Serves four

Ingredients
250g mushrooms, cleaned and chopped
2 shallots, peeled and diced
1 tsp chopped thyme
1 clove garlic, peeled and crushed
300g arborio rice
1 ltr chicken or vegetable stock (warm)
2 tbsp olive oil
Sea salt
Freshly ground black pepper
2 tbsp crème fraiche
2 tbsp grated Parmesan
1 tbsp tarragon, chopped

Method
1
Heat the olive in a heavy saucepan, and add the shallots, garlic and thyme and cook for two minutes over a low heat.

2 Add the uncooked arborio rice and stir until it is coated with the olive oil. Add the warm stock ladle by ladle, allowing each to absorb before adding the next.

3 Continue until the rice has absorbed all the stock (16/18 minutes). The rice should be soft with a slight bite.

4 Saute the mushrooms in olive oil in a separate pan. Season the sauted mushrooms and add to the risotto with the crème fraiche and tarragon and Parmesan. You can serve the risotto topped with a few rocket leaves, if you have them.

Kitchen Cabinet is a series of recipes from chefs who are members of Euro-Toques Ireland, who have come together during the coronavirus outbreak to share some of the easy, tasty things that they like to cook and eat at home #ChefsAtHome

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