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September 2003 Harvey Nichols Fungi EveningA review of Discover the Taste's evening at Harvey Nichols. How many times have you tried making risotto and it doesn't quite come out as you'd like? Stuart Muir, Head Chef at Harvey Nichols Fourth Floor Restaurant demonstrated just how easy it is to make with the right ingredients, but emphasised that you should keep the rice moving all the time. No going off and doing something else in the meantime! Try Stuart's recipe for yourself. At the event, we were greeted with a glass of wine before we trying bread dipped in truffle oil and a mushroom 'tapenade' from the Napa Valley. Stuart's demo also featured pickled girolles - wonderful with cold meats. Over dinner we sampled wine specially chosen for the dishes we were eating, which of course featured mushrooms! We felt truly spoilt. If all this inspires you, we have a list of some of the most wonderful mushroom recipe books including how to identify wild fungi. Mushroom risotto (for two)From Stuart Muir, Head Chef Harvey Nichols Edinburgh:
MethodSweat off the shallots in a hot pan with the butter but do not colour. Add the rice and coat each grain. Gradually add wine and stir continuously. Add the stock gradually until the rice is al dente (crisp to the tooth). You may not need all the stock. Add the marscapone and parmesan. In a separate pan, heat the butter and add the mushrooms*. Cook until soft, fold into the risotto and garnish with parmesan shavings and tarragon. Note: if you use dried mushrooms. Soak them for the recommended soaking time, drain well and pat dry, then cook until soft. Mushroom book listThese books will help you identify and cook wild fungi: MushroomJohnny Acton and Nick Sandle | Harvey Nichols Price £9.99 (usually £19.99) Mushroom MagicSteven Wheeler | £7.95 Peter Jordan's Wild Mushroom BiblePeter Jordan | £14.99 The Complete Mushroom HuntAntonio Carluccio | £25 Mushrooms and Mushrooms and Other Fungi of Great Britain and EuropeRoger Philips | £16.99 |
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© 2006 Discover the Taste Ltd |