SCOTCH BROTH RISOTTO
Ingredients
Preparation
Sweat the garlic, shallot, carrot and swede in butter and oil for a couple of minutes. (include pancetta at this stage if using).
Add three grains mix and sweat for a further minute.
Add a ladle of stock, stir and simmer stirring regularly.
When stock is absorbed, add another ladle and continue processing until cooked through.
Serve on its own or with a piece of pan fried fish (Seabass or Cod are best).
