Mushroom Risotto with Scallops served with Sauvignon Blanc - CHEF - Kevin Rivers

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese,  is often served together with Ossobuco alla milanese.

The rice is first cooked briefly in a Soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostaturawhite or red wine is added and must be absorbed by the grains. when it has evaporated, then the heat is raised to medium high, and very hot stock is gradually added in small amounts, while the concoction is stirred gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. at that point, the pot is taken off the heat for the mantecatura (the point when diced cold butter is vigorously stirred in), to make the texture as creamy and smooth as possible. it may be removed from the heat a few minutes earlier and left to cook with its residual heat.

Properly cooked risotto is rich and creamy, but has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat and can become too dry with the grains too soft.

Tonight we will be serving a wild mushroom risotto with pan seared scallops we will be using a selection of freshly foraged wild mushroom and great Italian Ceps to maximise that true Italian flavour drizzled with white Italian truffle oil.

Tonight you will be served with a large glass of Route De Van Sauvignon







Meal&Drink (£14.50)

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June 01, 2017 19:00 - 23:00 (GMT +00:00 UTC)

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