Monthly Archives: November 2014

Cep Risotto



Cep Risotto

Wine match…. Pinot Noir, or in this case Lessona

So a close friend of the shop dropped in with a bag of freshly foraged Ceps picked only a few hours earlier. A treat any night of the week but as this was a Tuesday, supper was going to be very special indeed.

So what better way to showcase Ceps than a risotto and here is a simple recipe we used.

Serves 2

  • 200g of risotto rice
  • 700ml chicken stock (aim to use 500ml)
  • 3 small shallots finely chopped
  • Good glass of dry white wine
  • 1 half of a big cep
  • Olive oil
  • 7 or 8 baby ceps
  • 2 to 3 good table spoons of Parmesan
  • Few knobs of butter
  • Few knobs of butter extra for frying baby ceps
  • Salt

Finely chop the shallots and peel the large cep, chopping into smallish dice. Heat up a table spoon of olive oil in a pan, add the shallots and cep and fry until cooked but not overly browned. Add the rice, stir for two minutes then add a good glass of dry white wine, keep stirring until soaked into the rice.

In a separate pan have the stock on a slow simmer and once the white wine has soaked up start adding a ladle full of stock at a time, less is more here don’t rush or flood the rice. Keep adding all the stock until cooked, once  al dente ( remember it will keep cooking)  add the cheese and finally add a few knobs of butter. Check seasoning.

cep fried

Meanwhile cut the baby ceps in half and add to a frying pan with a touch of olive oil, cook cut side down until brown, add a few knobs of butter and fry (toss) in butter until cooked. Add a good pinch of salt.

To serve (always on a plate) heap up the risotto then add a few of the pan fried ceps, then maybe drizzle some olive oil to serve. Wine…. As this was a Tuesday we went for a Lessona from 2010 Sperino Coste della Sesia Rosso `Uvaggio` as we had one to hand. It’s rich warming mid palette is a perfect complement to the earthy mushroom in the Risotto and the bright elegant red fruits brighten up the whole dish. Made from 70% Nebbiolo 15% Vespolina 15% Croatina with just the right amount of rusticity have to say it was a perfect match.

To turn this into a special Saturday night treat you could aim some Pinot Noir at this, something velvety and smooth like 2010 Georges Lignier et Fils Morey St. Denis 1er Cru Clos des Ormes is always a shop favourite and just starting to show its stuff. If you want to go new world some 2012 Escarpment Pinot Noir Martinborough would offer up all its silky new world charms to make this a perfect match in heaven.

This could easily be changed into any mushroom risotto you like, dried ceps in the base and any combination of fresh mushroom would always turn out well.