Feast Norfolk Magazine
By Charlie Hodson
www.woodfordes.co.uk and www.thefurandfeather.co.uk
INGREDIENTS
4 cups of Arborio rice
1 white onion, finely diced
125ml of white wine
2 large tbsp of St Swithins Cheese from Nortons Dairy
2 pints of vegetable stock (GF)
1 white onion, finely diced
125ml of white wine
2 large tbsp of St Swithins Cheese from Nortons Dairy
2 pints of vegetable stock (GF)
pinch of Maldon sea salt and cracked black pepper
1 handful of flat parsley finely chopped
2 cups of wild mushrooms, roughly separated between fingers (so as
not to break the spores)
1tbsp of rapeseed oil
1 handful of flat parsley finely chopped
2 cups of wild mushrooms, roughly separated between fingers (so as
not to break the spores)
1tbsp of rapeseed oil
Serves 4
METHOD
Heat the oil in a pan. Add half of the diced onion into the pan and leave to soften. Add the Arborio rice and lightly colour. Gently add the vegetable stock and let it simmer. In a separate pan, heat the oil. Add in the remaining onions and soften until brown. Add in the mushrooms and sauté. Add in the white wine. Add in the rice. Add in the parsley. Finish by running through the soft cheese with a fork. Serve in a warm bowl with a little herb oil and Nurtured in Norfolk baby chard
Recipe published in Feast, issue 22.
