Cep, walnut and quail risotto

Method

1. Place all the ingredients for the vegetable nage into a large saucepan and cover with cold water. Bring to the boil and simmer for 20 minutes. Remove from the heat and cover with cling film. Leave until cold and then pass through a fine sieve.

2. For the cep stock: melt the butter in a large saucepan and add the shallots, dried ceps, garlic, thyme and bay leaf. Cook for 3-4 minutes, until softened but not coloured.

3. Add the madeira and cook until reduced to a syrup.

4. Add the vegetable nage and simmer for 5 minutes. Pass through a fine sieve into a clean saucepan and keep hot.

5. For the risotto: melt half of the butter in a large frying pan and add the shallots. Cook for 3-4 minutes, over a gentle heat until softened but not browned.

6. Add the risotto rice and white wine.

7. Add the cep stock to the rice a little at a time, slowly stirring the risotto all the time.

8. Melt the remaining butter in a frying pan and fry the fresh ceps for 3-4 minutes, or until golden brown. Set aside.

9. Add the mascarpone, parmesan, walnuts, sautéed ceps and balsamic vinegar to the risotto. Stir in the walnut oil and the chopped parsley.

10. Slice the roasted quail breasts.

11. Divide the risotto between 4 warmed dishes or plates, top with slices of quail breasts serve at once.

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Ingredients

2 quail breasts, roasted

For the vegetable nage

250ml White wine
250ml Noilly Prat vermouth
1 tbsp pink peppercorns
2 Star anise
2 leeks
400g carrot
200g Celery
100g Fennel
250g Shallots
5 garlic cloves
small bunch chervil
small bunch Parsley

For the cep stock

30g Butter
5 Shallots, chopped
50g dried ceps
2 garlic cloves
sprig Thyme
2 Bay leaves
350ml Madeira
1.5 litres vegetable nage

For the risotto

60g Butter
350g Risotto rice
100ml White wine
200g fresh ceps
250g Mascarpone
250g Parmesan
20 fresh Walnuts, shelled
25ml Balsamic vinegar
30ml Walnut oil
20g curly Parsley

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