每次圣诞收到的activity礼物总是拖到最后一刻才用。今年也一样。 昨天终于用掉了我的COOKING COURSE。

做了Squash Soup+  Moroccan spiced butter 及 Mushroom Risotto. 对于我这个饭桶来说还真是合适！

想想整节课学得最有用的大概是刀工。厨师教的切割方式的确很实用！ 还不错，学到东西了。

Wild mushroom risotto with truffles and parmesan chantilly

Ingredients

Recipe : Wild mushroom risotto with truffles and parmesan chantilly

To make the risotto
Soak the dried mushrooms in the water for 30 minutes then bring this stock to the boil.
Wash and trim the wild mushrooms.
Finely dice the shallot and crush the garlic.
Finely grate the parmesan.
Dice the butter.
Chop the flat parsley.
Sweat the shallot in 25 ml of olive oil with a pinch of salt in a wide bottomed pan. Cook until soft and translucent. Add the garlic and sweat for another minute.
Add the rice and cook for a minute then add the white wine. Stir the rice until the wine is absorbed. Then start to add the mushroom stock ladle by ladle. Always stir the rice until the liquid is absorbed before adding any more stock. Continue until all the liquid is absorbed. Taste the risotto to make sure it is cooked. It should be al dente but not crunchy. If it needs more cooking add some hot water and continue stirring until cooked.
Add the chopped parsley, half of the grated parmesan and 50 grams of butter and stir in. Check the seasoning and add salt and pepper if required.
Cook the wild mushrooms separately in a frying pan with a splash of olive oil. Season with salt and pepper and either mix through the risotto or serve on top.

Parmesan chantilly
Whisk the double cream until soft peaks then add the salt, pepper and parmesan.

To assemble
Serve the risotto in a bowl with a few leaves of rocket, a quenelle of the parmesan chantilly and finish with shavings of fresh truffle.