Friday 27 April - Risotto

Sometimes we have strange things in our store cupboard that need using up. These are usually things that have been bought by me after spotting the specials in Lidl.

Tonight we had some luxury things that had to be eaten, and we found the perfect recipe in one of the Masterchef books.

Ingredient number one was this bag of frozen chantarelle mushrooms. And ingredient number two has been sitting on the shelf since Christmas when it appeared in Georges stocking -  a jar of black summer truffles

George was in charge of making the stock - mushrooms, carrot, celery, onion, garlic and leek all simmered for around an hour and then strained.

The rice was cooked in the normal way, with some sauted mushrooms and the sliced truffle stirred in at the end. We also made some cheffy parmesan crisps (or  bendys as I made them too early and they went soft) and some basil oil to serve with it.

Very nice, but bottled truffles don't seem to have much flavour at all, so a spoonful of truffle oil was stirred in after the first taste!

Followed by a rather tasty salad,  where I managed to use the excess basil oil up!