Report · PAS-05
Dish report: Kettle Yard Kitchen
Rev. A
- Subject
- Wild mushroom risotto
- Prepared by
- Kettle Yard Kitchen
- Section
- Pasta
- Status
- Verified
1.Summary
A deeply savoury risotto built on a roasted mushroom stock. We use whatever our forager brings in that week, from chanterelles to hen of the woods, roasted hard over the fire for depth.
2.Procedure
- 2.1Rice is toasted and cooked slowly with stock
- 2.2Mushrooms are roasted over the fire separately
- 2.3Finished with brown butter and folded through at the pass
3.Findings
| # | Result | Status |
|---|---|---|
| 3.1 | Carnaroli rice for a perfect texture | Pass |
| 3.2 | Seasonal foraged mushrooms | Pass |
| 3.3 | Roasted mushroom stock made in-house | Pass |
| 3.4 | Brown butter and crispy sage | Pass |
4.Notes & limitations
- 4.1Contains dairy
- 4.2Gluten-free
- 4.3Can be made vegan with olive oil
Kettle Yard Kitchen
Signed on behalf of our chefs
