Recipe
for :
This
recipe for Leek Risotto has been reproduced courtesy
of Karen Thorne who runs the Hopton House B&B in
Shropshire and also runs the Bed and Breakfast Academy.
 Hopton
House is a 4 star gold award B&B located in the
very beautiful south Shropshire hills. Just 10 miles
from Ludlow and close to the other market towns, Hopton
House is located in some stunning countryside. As well
as offering a luxurious B&B experience Karen also
runs training courses for people who want to set up
their own B&B. Shropshire is still relatively unknown
which means you can walk for miles without seeing another
soul. Hopton House has two very comfortable rooms -
both ensuite - and serves food made from the finest
of local ingredients. Guests go to rest, relax and recharge;
whether this is done by walking, exploring the local
villages, eating out at wonderful local eateries or
throwing the ball for hours for Karen's dogs!
If
you would like to know more these are Karen's web sites:
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk
"I
don't do spontanteous. Those cookery programmes and
magazine articles that promise a sumptious 3 course
dinner made from storecupboard ingredients in ten minutes
for friends that unexpectedly pop in leave me confused.
What
sort of friends would pop in expecting you to rustle
up a three course meal for them at the last minute?
I
like to know about things in advance. If guests want
to eat at the B&B I ask for at least forty-eight
hours notice. And the emphasis is definitely on the
AT LEAST.
So
you can imagine my horror when two (very nice) vegetarian
guests arrived back from a day out on the back of a
tow truck with a non functioning car. It was six o'clock,
we have no eating places within walking distance and
taxis need to be booked twelve months in advance if
they come out at all!
I
offered to drive the guests to the nearest pub and pick
them up. "No Karen we'd rather stay in and eat".
But I haven't got anything in. They looked rather disbelievingly
at a full vegetable patch and said "Look baked
beans on toast will be absolutely fine".
Now
if you want to goad me into producing a three course
meal from nothing suggesting that Baked Beans on Toast
is an adequate dinner for Hopton House guests is the
way.
So
that evening they ate a courgette and pamesan cheese
risotto made with courgettes from the garden, followed
by a fresh fruit from the garden pavlova made with eggs
from my chickens.
Baked
Beans - pah!
Now
it's winter so courgettes aren't in season so last night
we had a leek and parmesan risotto."
Ingredients
for Leek Risotto
150g
risotto rice
1 glass of white wine
2 leeks sliced very thinly
25g butter
1 tablespoon of olive oil
1 litre of chicken or vegetable stock simmering in
a pan
freshly grated parmesan cheese - about 2 tablespoons
seasoning
Another
glass of wine to drink whilst you're cooking
How
to make Leek Risotto
- Melt
the butter and oil over a mediumish heat and saute
the leeks until soft but not browned.
- Add
the rice and stir it round until all the grains are
covered.
- Turn
up the heat a bit and add the wine. Stir continuously
until all the wine is absorbed.
- Then
adding a ladleful of stock at a time, add stock and
stir continuously until absorbed. Keep doing this
until the grains are rice are cooked with just a little
bite to them.
- Check
for seasoning and add salt and pepper if needed.
- Stir
in 2 tablespoons of parmesan
Serves
2
Karen
Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk
Published
with permission of Karen Thorne, Hopton House B&B
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