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.<\/p>\n
Usually wine is used when making a risotto, but in honour of The Artisan Smokehouse\u2019s location, we chose a dry Suffolk cider which worked perfectly with the subtle smokiness in the creamy rice.<\/p>\n
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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 […]<\/p>\n","protected":false},"author":2,"featured_media":28941,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"Sign up to receive our newsletter<\/h2>\n
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<\/a><\/div>\r\nTim Matthews from The Artisan Smokehouse<\/span><\/b><\/a> is constantly experimenting with different foods, often smoking some quite unusual ingredients at the request of chefs and foodies, for them to try. We've never had smoked mushrooms before, so 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.\r\nUsually 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.\r\n\r\nServes 2<\/i>\r\n\r\nIngredients<\/b>\r\n\r\n \t