A soul-warming risotto from delicately simmering carnaroli rice in a rich vegetable stock, infusing it with earthy porcini mushrooms, Parmesan, and mascarpone. By Theo Randall From Saturday Kitchen Ingredients For the vegetable stock 2 carrots, peeled and …
A delightful twist on the classic risotto. This exquisite creation showcases the infusion of a luscious lime butter and a tantalizing touch of bird’s-eye chillies, resulting in an extraordinary culinary experience. By Ravinder Bhogal From Saturday …
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth 2 tbsp olive oil 1 onion, diced 1 garlic clove, finely chopped 200g/7oz arborio rice pinch saffron 1 litre/1¾ pint hot vegetable or fish stock …
By Matt Tebbutt From Saturday Kitchen Ingredients olive oil, for frying 3 portobello mushrooms, sliced 250g/9oz chestnut mushrooms, sliced 2 banana shallots, diced 1 bay leaf 20g/1oz parmesan rind 1 tbsp chopped fresh thyme leaves 2 garlic cloves, finely chopped 250g/9oz arborio rice 100ml/3½fl oz white wine …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 4 small ossobucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock For …
By Ixta Belfrage From Saturday Kitchen Ingredients For the chiles rellenos 200g/7oz short grain brown rice 8 red Romano peppers 300g/10½oz feta cheese, roughly broken into small pieces 200g/7oz buffalo mozzarella, drained well, patted dry and torn into medium chunks …
