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Recipe for :

Saffron Risotto with Parmesan Crisps

Chef Rosemary ShragerThis recipe comes from Chef Rosemary Shrager who many of you will know as the cookery teacher in the TV programme Ladette to Lady.

Rosemary Shrager, the ebullient and vivacious chef, moved her cookery school from Amhuinnsuidhe Castle on the Hebrides to Swinton Park in 2003.

Her school has been running for four years to wide acclaim, and has been voted one of the top ten cookery schools in the UK by several publications (The Observer October 2001, House and Garden May 2002 and The Independent August 2004).

She has previously worked for Pierre Koffman at Tante Claire and also with Jean Christoffe Novelli. Heralded as 'the wizard of the new cookery school' by the Tatler, Rosemary is passionate about food and she teaches with an infectious enthusiasm. Claire MacDonald said her “passion for the subject and desire to impart her knowledge, which she does with warmth and verve, cannot fail to fire those fortunate enough to be her pupils”.

To find out more about learning to cook with Rosemary Shrager <click here>

Ingredients

250 g arborio rice
2 shallots, finely chopped
1 leek, finely chopped
2 tablespoons olive oil
500 ml chicken stock
100 ml white wine
large pinch of saffron
seasoning

For the Parmesan crisps:
40 g. Parmesan, grated
1 teaspoon flour

For the garnish:
1 red pepper, finely diced
sprigs of chervil

Method

  • Soak the saffron in the wine then reduce the wine over brisk heat for 2 minutes. Take off the heat and infuse for half an hour.
  • Next make the crisps. Mix the flour with the Parmesan and spread it evenly over the bottom of a non-stick frying pan.
  • Place under a moderately hot grill till the cheese has melted and coloured slightly.
  • Turn it out onto a board and while it is still warm, cut it into 12 pieces and allow to cool.
  • Heat the oil in a heavy pan and soften the shallots and leek without allowing them to brown.
  • Add the rice and stir gently while it absorbs the oil.
  • Heat the stock and add it to the rice, a ladleful at a time as it starts to dry out, with the wine and saffron.
  • After about 25 minutes the rice should be just tender and nearly all the liquid absorbed.
  • Serve the risotto in a mound on each plate with 3 Parmesan crisps. Garnish with red pepper and chervil.

Serves 4

Rosemary Shrager
www.swintonpark.com

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