Butternut Risotto Black Trumpet Mushroom Pancetta Mascarpone
Small Butternuts, Peeled and Diced – 2
Cloves Garlic, Crushed – 2
Olive Oil – 4 tbsp
Thyme – 3 Sprigs
For The Risotto
Butter – 250 grams
Shallots, Finely Diced – 2
Crushed Garlic Clove – 2
Thyme – 1 tbsp
Arborio Rice – 250 grams
White Wine – 200 ml
Hot Vegetable Stock – 1 Litre
Double Cream – 100 ml
Parmesan, Grated – 50 grams
Pancetta, Thinly Sliced – 75 grams
Trompettes De Mort (Trumpet Mushrooms) Sautéed In – 100 grams
Butter – 50 grams
Mascarpone – 4 tbsp
Red Diced Pepper, To Garnish – 1 tbsp
- For the puree, preheat the oven to 200 degrees Celsius / 400 F Gas mark 6. Place the butternut in a heavy-based ovenproof pan with the garlic, olive oil and thyme. Roast for 30 minutes then remove from the oven and allow to coll. Transfer to food processor, blend until smooth, then push through a fine sieve into a bowl. Rinse out the pan.
- For the risotto, melt the butter in the pan. Add the shallots, garlic and thyme, cover and sweat over a medium heat until soft. Add the rice and white wine. Cover and sweat for about 2 minutes on a medium heat, then uncover and reduce until almost dry. Gradually add the vegetable stock to the rice, stirring continuously after each addition until the stock has been absorbed and the rice is tender.
- Mix the cream and Parmesan into the risotto, then mix in the butternut puree. Serve in bowls and arrange the pancetta and mushrooms on top. Add a spoonful of mascarpone to each serving and garnish with diced pepper.