Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world
- 8 baby carrots, peeled and cut into 1cm (1/2in) slices
- 3 tblsp rapeseed oil
- 2 fresh thyme sprigs
- sea salt and freshly ground black pepper
- 300 g (11oz) celeriac, peeled and finely diced
- 850 ml (1 pint 9fl oz) vegetable stock
- 1 large shallot, finely diced
- 1 garlic clove, crushed
- 200 g (7oz) risotto rice, such as arborio or carnaroli
- 100 ml (3 1/2fl oz) dry white wine
- 25 g (1oz) freshly grated parmesan cheese
- 2 tblsp mascarpone cheese
- 1 tblsp snipped fresh chives
- 1 tblsp chopped fresh flat-leaf parsley
- sherry vinegar caramel, to serve
- parmesan foam, to garnish
- 4 crispy potato rosti
- fresh micro salad leaves, to garnish
- Preheat the oven to 180°C (350°F/gas mark 4).
- Place the carrots on a small baking sheet that will take the vegetables in one even layer and drizzle with 1 tablespoon of the oil.
- Scatter over the thyme sprigs and season to taste, then roast for 5 minutes. Add the celeriac to the carrots and cook for another 10–15 minutes, until all the vegetables are cooked through and lightly coloured, tossing them occasionally to ensure they cook evenly.
- Meanwhile, pour the vegetable stock into a pan and bring to a gentle simmer.
- Keep warm.
- Heat a non-stick sauté pan over a medium heat and add the remaining 2 tablespoons of the oil. Tip in the shallot and garlic and sauté for about 5 minutes, until well softened and lightly coloured.
- Stir in the risotto rice and cook for another 2 minutes. Add the white wine and allow to bubble down and reduce, stirring constantly.
- Add a ladleful of the warm vegetable stock and cook gently until all the liquid has almost been absorbed, stirring regularly with a wooden spoon. Continue adding stock in this way until the rice is al dente – this should take about 20 minutes depending on the type of rice you use.
- The risotto should be quite thick rather than soupy and each grain of rice should be holding its shape.
- Remove the risotto from the heat and stir in the Parmesan, mascarpone and herbs. Season to taste, then fold in the roasted carrot and celeriac, discarding the thyme sprigs.
Place a 7.5cm (3in) cooking ring on warmed plates and fill with the risotto, pressing it down gently with a spoon. Carefully remove the ring and drizzle around the sherry vinegar caramel. Spoon over the Parmesan foam and arrange a potato rosti on top of each risotto. Garnish with the micro salad.
Prepare and weigh out all the ingredients up to 1 hour before cooking, but it’s best to leave the celeriac until the last minute, as it tends to oxidise.
For a wine match, a warm and ripe south of France Chardonnay or a New Zealand Pinot Noir.