Recipe: Smoked Mushroom Risotto with Smoked Parmesan Crisps
Tim Matthews from The Artisan Smokehouse is constantly experimenting with different foods, often smoking some quite unusual ingredients at the request of chefs and foodies, for them to try.
Never having had smoked mushrooms before, we were excited when Tim gave us a pack to test. He also gave us a slim wedge of smoked Parmesan too and making a risotto immediately sprang to mind.
Usually wine is used when making a risotto, but in honour of The Artisan Smokehouse’s location, we chose a dry Suffolk cider which worked perfectly with the subtle smokiness in the creamy rice.
Photo: © childsdesign
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