Jerusalem artichoke and wild mushroom risotto

Serves 4 

Searcys executive chef at St Pancras Brasserie Colin Layfield shares his Autumn recipe from our current menu.

“In this recipe I am using all Autumn produce – I am particularly keen to cook fresh wild mushrooms like cepes, trumpettes and chanterelles, which give the dish amazing flavours from the forest.”

INGREDIENTS 

Wild mushrooms 

300g mixed wild mushrooms

1 shallot (finely diced)

1 garlic clove (finely chopped)

4g chopped tarragon

3 tb sp olive oil

salt and pepper

METHOD

• Clean and wash wild mushrooms.
• Leave to dry slightly on a cloth for 30 minutes.
• Sautee wild mushrooms in olive oil adding shallots, garlic and tarragon.
• Check seasoning and keep warm.

Jerusalem artichoke puree

300g peeled and finely sliced Jerusalem artichoke (keep in cold lemon water to stop discolouring before cooking)

2 shallots (finely chopped)

2 cloves of garlic (finely chopped)

500 ml vegetable stock

3 tb sp olive oil

salt and pepper

METHOD

• Cook garlic and shallots in olive oil until soft.
• Add sliced artichokes and cover with vegetable stock.
• Cook until artichokes are soft.
• Liquidise, check seasoning and keep warm.

Risotto

4 tb sp olive oil

2 garlic cloves (finely chopped)

2 shallots ( finely chopped)

200g risotto rice (arborio)

200ml white wine

1 l hot veg stock

30 g grated parmesan

20 g unsalted butter

salt and pepper

METHOD

• Cook garlic and shallots in olive oil until soft with no colour.
• Add risotto rice and make sure all rice is cover by olive oil.
• Add white wine and reduce by 75%.
• Then add hot stock, one ladle at a time continually stirring for 10/12 minutes.
• Add Jerusalem artichoke puree and finish with Parmesan and butter, check seasoning to taste.
• Garnish with cooked wild mushrooms and serve.

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