Risotto with Parmesan Crisps
recipe comes from Chef
Rosemary Shrager who many of you will know as
the cookery teacher in the TV programme Ladette to Lady.
Shrager, the ebullient and vivacious chef, moved her
cookery school from Amhuinnsuidhe Castle on the Hebrides
to Swinton Park in 2003.
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
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.
find out more about learning to cook with Rosemary Shrager
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
the Parmesan crisps:
40 g. Parmesan, grated
1 teaspoon flour
1 red pepper, finely diced
sprigs of chervil
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.
make the crisps. Mix the flour with the Parmesan and
spread it evenly over the bottom of a non-stick frying
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.
the oil in a heavy pan and soften the shallots and
leek without allowing them to brown.
the rice and stir gently while it absorbs the oil.
the stock and add it to the rice, a ladleful at a
time as it starts to dry out, with the wine and saffron.
about 25 minutes the rice should be just tender and
nearly all the liquid absorbed.
the risotto in a mound on each plate with 3 Parmesan
crisps. Garnish with red pepper and chervil.