Fred and Bex

MUSHROOM & BLUEBERRY RISOTTO


This unusual risotto combines the earthy flavour of mushrooms with the sweet tartness of Fred & Bex Blueberry Vinegar. We know what you’re thinking, but you’re going to have to trust us on this one! It’s a recipe that originates in Northern Italy, where it’s known as risotto del bosco, or ‘risotto of the woods’. Traditionally fresh blueberries are used, but as they’re highly seasonal and can be expensive, we reckon our blueberry vinegar is a really good substitute.





Ingredients

1 onion

1 stick of celery

1 fat garlic clove

Butter

200g mushrooms

2 tbsp Fred & Bex Blueberry Vinegar

A small glass of red wine

200g risotto rice

Beef stock

A small bunch of fresh thyme

Parmesan

Serves 2

Start by making what’s known as a soffrito – peel and finely dice the onion, garlic and celery, and get them sizzling gently in a bit of melted butter. You want these vegetables to soften rather than crisping up, so keep the heat low and add more butter if it looks like it’s sticking.

In the meantime, chop the mushrooms into small pieces. Once the onions have become soft and translucent, add the mushrooms to the pan with a bit more butter (mushrooms absorb a lot of liquid, so they need a bit extra) and stir. After a few minutes, you can add the risotto rice, and fry for a couple more minutes, stirring so that it doesn’t stick.

Next, turn up the heat a bit, and pour in the blueberry vinegar and the red wine. There should be a bit of a sizzle as the liquid cooks down – make sure you stir it regularly. Make up the beef stock with hot water, and then once the wine and vinegar have reduced by about half, you can start adding the stock a bit at a time, stirring constantly and not adding more liquid until the previous lot has been absorbed.

After about fifteen minutes, you can taste the risotto to see if the rice is cooked – it should be getting there. Season with a good pinch of salt and black pepper and keep adding the stock until the rice is plump and juicy.

To finish off, remove the pan from the heat and add a scoop of butter and a generous sprinkling of grated parmesan. Give the risotto a really vigorous stirring until the butter has completely melted, and then pop the lid on and leave it for a moment – this bit is known as mantecatura, where the risotto becomes really creamy. For best results, use butter that’s cold from the fridge.

Strip the thyme leaves from the stalks, and then serve the risotto with a sprinkling of fresh thyme and plenty more grated parmesan.

For more information on our fruit vinegar or to buy our vinegar online please visit the main website.

SOME GREAT COMMENTS

Tina Hunter-Shaw

My waffle maker and Fred and Bex goodies have arrived! Thank you so much!! X

Glenny

Thanks so much for the Raspberry vinegar, yummy on Skinners ice cream!!..........thanks