Ceps Risotto
Situated just steps from beautiful Tower Bridge within The Chamberlain Hotel sits Restaurant 130. Acting as a friendly oasis of calm from the usual tourist-laden hustle and bustle of the area, this grand hotel restaurant offers outstanding value for money modern European food in both casual and more formal settings.
Ingredients
200 grams risotto rice
4 thinly chopped plum tomatoes
2 crushed large bulbs of garlic
2 finely chopped shallots or half an onion
1 green pepper
50 ml olive oil
50 grams butter
80 grams Parmesan cheese (60 grams grated, 20 grams shaved)
600 ml vegetable stock
50 ml marsala wine or medium sherry
50 grams dried ceps or porcini mushrooms
Salt and pepper
Method:
1. Preheat an oven to gas work 7 or 225 ºC
2. Rub the green pepper with olive oil and roast for 10-15 minutes until skin is blistered then remove from the oven, place in a bowl and cover with clean film and leave to one side.
3. In a small pan add Marsala wine/sherry and cepes, bring to the boil, cover with a lid and remove from the heat, set aside.
4. Heat the vegetable stock to boiling point.
5. In a separate pan add half the olive oil and one clove of crushed garlic and chopped shallots and slowly cook for 5 minutes until onions are transparent.
6. Add rice to shallots with a cup full of hot stock, stir constantly until the liquid has absorbed.
7. Then repeat until all stock is used. This should take 10-15 minutes.
8. Meanwhile, peel and deseed green pepper, place in a liquidiser and blend with the remaining olive oil and season, then set aside and keep warm.
9. Fry the tomatoes and remaining garlic in a knob of butter in a frying pan until softy season. Set aside and keep warm.
10. By now the rice should be cooked. Add remaining butter, grated Parmesan and ¾ of the mushrooms (ceps) including excess liquid, stir and adjust seasoning.
You are now ready to serve.
11. Place risotto in the middle of the plate and top with tomato mixture.
12. Dress plates with green pepper emulsion and remaining ceps.
13. Garnish with shaved Parmesan and serve immediately.
