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 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 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron risotto cakes 4 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, crushed 350g/12oz risotto rice 1 tbsp miso paste 1 bay leaf 150ml/5fl oz white wine 1 tsp saffron 600ml/21fl oz hot vegetable stock …
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently 100ml/3½fl oz white wine pinch saffron, mixed with 1 tbsp hot water 1 leek, sliced into …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom risotto 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp fresh thyme leaves 1 leek, diced 300g/10½oz wild mushrooms, including shiitake, roughly chopped 300g/10½oz arborio rice 1 Parmesan rind, plus 50g/1¾oz Parmesan, grated …
By Angela Hartnett From Saturday Kitchen Ingredients For the osso buco plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through the bone 100ml/3½fl oz olive oil 1 onion, roughly chopped 1 carrot, peeled and roughly chopped 1 leek, roughly …
By Anna Haugh From Saturday Kitchen Ingredients For the pickled beetroot 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 2 good pinches salt For the risotto 30ml/1fl oz olive oil 200g/7oz shallots, finely chopped 2 garlic cloves, …
By Jason Atherton From Saturday Kitchen Ingredients For the braised oxtail olive oil, for cooking 1 large oxtail, about 1.5kg/3lb 5oz, cut into chunky pieces 2 onions, roughly chopped 2 carrots, peeled and roughly chopped 1 bulb garlic, cloves separated …
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto cakes 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme leaves 1 bay leaf 150g/5½oz Arborio rice 125ml/4fl oz white wine 1 litre/1¾ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the turkey risotto 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 200g/7oz arborio rice 125ml/4fl oz dry white wine 1 litre/1¾ pint hot turkey or chicken stock 1 leftover turkey leg, …
