zaterdag 15 november 2008

Risotto Covent Garden

Today I have a rather elaborate recipe for you. Covent Garden is one of my TOP favorite places in London. Therefore I could simply not resist adding this recipe.

The recipe is by Anton Mosimann from VegTalk.

15g/½oz butter
1 medium shallot, finely chopped
200g/7oz arborio rice, washed
1 small sprig of thyme
½ bay leaf
200-300ml/7/10fl oz vegetable stock
50ml/1¼fl oz white wine

For the mushroom sauce
200g/7oz forest mushrooms, finely sliced
15g/½oz butter
1 medium shallot, finely chopped
3 tbsp Maderia
½ tbsp lemon juice
100ml/3fl oz double cream
freshly ground black pepper
pinch of nutmeg
1 tbsp vegetable stock

For the vegetables
30g/1oz blanched lozenge cut mange tout
30g/1oz blanched lozenge cut turnips
30g/1oz blanched lozenge cut parsnips
30g/1oz blanched lozenge cut Swiss Chard
30g/1oz blanched thinly sliced Brussel Sprouts
30g/1oz blanched lozenge cut carrots
30g/1oz or halved cooked baby artichoke
40g/1½oz grated parmesan cheese
10g/¾oz whipped cream
50ml/1¾fl oz of champagne
2 tbsp chopped chives

1. Melt the butter in a heavy bottomed pan.
2. Add the shallots and sweat to soften without colour. Add the rice and stir constantly until well coated and translucent.
3. Add the herbs and the wine. Allow the wine to evaporate. Gradually add 200ml/7fl oz of vegetable stock stirring gently. (Add more stock as needed whilst allowing stock to be absorbed each time.)
4. Cook the rice for about 7-10 minutes. Spread the rice on a clean tray and allow to cool. Reserve.
5. For the forest mushroom sauce - melt the butter in a saucepan and gently sauté the shallots until transparent.
6. Add the mushrooms and cook until softened. Dust with the flour, then stir.
7. Add the white wine, lemon juice and one tablespoon of the veal stock, simmer for a few minutes. Remove the mushrooms and the shallots with a slotted spoon. Keep warm.
8. Reduce the stock to a glaze. Add the cream and reduce again by half. Return the mushrooms and shallots to the pan and warm through. Season with salt, pepper and pinch of nutmeg. Add when reheating rice.
9. Garnish with chopped chives.
10. To serve - reheat the rice adding stock accordingly. Add the mushroom sauce and the vegetables and bring to the boil. Add the whipped cream and the champagne. Season with cheese, salt and freshly ground pepper. Sprinkle with chives and serve.

Copyright Anton Mosimann

Whilst you visit Covent Garden make sure to book a table at

On June the 19th 1979 I opened 'Porters English Restaurant' in Covent Garden aiming to fill a gap in the market, and said, "The few specialist English Restaurants in London tend to serve food at rather high prices; Porters English Restaurant will give a lot of people good, simple, traditional English dishes in comfortable surroundings, at very reasonable prices!"

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