Watch part of Samsung’s recipe collection with Derry Clarke, the Samsung Home Appliances Brand Ambassador. Here Derry shows us how to make a delicious Risotto and as usual, it requires an obsessive attention to detail!
Mushroom Risotto with Spinach, Truffle, Crisp Parmesan
– 1 small onion, peeled and chopped
– 1 small clove of garlic peeled and chopped
– 25g dried wild mushrooms soaked in water for 15 min
– 1 carrot peeled and chopped
– 10 tarragon leaves
– Trimmings from wild mushrooms
1. Heat a little vegetable oil in a large heavy pot. Cook the onion, garlic and carrot for a few minutes.
2. Add the mushrooms trimmings and cook for a minute. Add the soaked wild mushrooms including the liquid in which they were soaked, bring the volume of liquid up to 1 ½ litres by adding more water.
3. Bring to the boil, add the tarragon leaves. Reduce heat and simmer for 1 hour. Strain.
Flat Cap Mushrooms:
– 4 flat cap mushrooms – cleaned
– 2 teaspoons Lea & Perrins sauce
– 50g butter
1. Place mushrooms on a grill tray, spoon the Lea & Perrins sauce over each mushroom with the butter.
2. Season with sea salt and freshly ground pepper.
3. Place under a high grill and cook for 3-5 mins.
– 100g grated fresh parmesan cheese
– 10g white flour
1. Mix the cheese and flour and spread on baking mat evenly.
2. Bake in the oven at 180 degrees celsius for 5 min.
3. Remove and leave to cool and crack into large pieces.
– 250g seasonal wild mushrooms (cleaned with a small brush, sliced and keep trimmings for stock)
– 2 tablespoons sunflower oil
– 2 shallots peeled & diced
– ½ teaspoon fresh chopped thyme
– 1 clove garlic peeled & crushed
– 300g Arborio rice
– 1 litre mushroom stock
– 80g baby spinach leaves
– 2 tablespoons fresh tarragon chopped
– 10g truffle shavings or grated
– 100g parmesan cheese grated
– 1 tablespoon crème fraiche
1. Heat the sunflower oil in a heavy large sauce pot, add the shallots, garlic and thyme and cook over a low heat for a few minutes.
2. Season with sea salt and freshly ground pepper. Add the rice and stir until it is coated with the oil.
3. Add the hot mushroom stock, ladle by ladle allowing each to be absorbed before adding the next. Continue cooking until all the liquid is absorbed. This should take about 15-18 mins.
4. Toss the mushrooms in a frying pan with a little sunflower oil for 1 min and then add the risotto.
5. Add the spinach, parmesan, crème fraiche, tarragon and finally, the truffle. Adjust the seasoning if needed.
6. Serve in bowls, use the flat cap mushroom as a base, with a crisp salad and grate some parmesan and truffle over top if preferred.
Derry and Sallyanne Clarke married in 1987 and opened l’Ecrivain Restaurant in July 1989. They have had several transformations and now l’Ecrivain stands on the site of two old Georgian Coach Houses/Mews in its own charming courtyard. Over 26 years on, l’Ecrivain is going from strength to strength.