Risotto and Wild Garlic
You tend to find that a lot of head chefs and their kitchen staff keep their recipes quite close to their chest, a little like a magician’s trick. Well, in this troubling time we all need to pull together and make the most of what we have. In the coming weeks while we deal with this pandemic, we will be writing some blogs about meals you can make with what you have in the cupboard. We hope this helps…
200g Arborio Rice
600ml White Chicken Stock or Vegetable Stock
20ml Olive Oil
25ml White Wine
Finely chop shallots and cook in the olive oil and butter without colour, add the rice and cook for 2 minutes until opaque, add the wine and cook until completely absorbed by the rice, boil the stock and add a third, cook until absorbed then add another third, when absorbed slowly add the last of the stock (you may not need all of it).
It should be creamy but firm. Spread out onto a tray and leave to cool – or blast chill in the freezer
Store in the fridge – use within 3 days.
Suggestion: we use freshly grated parmesan to add flavour
Wild garlic pesto
(also known as Ramsons, are in full season now up until end of May.)
100g wild garlic leaves (washed and dried)
1 clove of fresh garlic
50g skinless toasted hazelnuts/pumpkin seeds/pine nuts
60g parmesan cut into small cubes
200g Scottish rapeseed oil
Place all ingredients in a food processor and blitz until you have a coarse pesto consistency.
You could replace half the wild garlic with rocket for a more peppery taste.
The white flowers are great as garnish for other dishes too!
If you live in the local area and have trouble getting food, please get in touch as we are making food boxes for a hotel to home delivery service. For more information, prices and delivery times please contact the hotel directly on firstname.lastname@example.org or call on 01456 490 000
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