SCOTCH BROTH RISOTTO
Recipe Created By:
What you will need
- 300g Riso Gallo Rustico 3 Grain Mix
- 1 Carrot – diced
- 50g Swede – diced
- 1 Shallot – fine chopped
- 1 Clove Garlic – fine sliced
- 300ml Stock
- 50g Diced Pancetta (leave out for vegetarian option)
- Knob of Butter
- Olive Oil
How to prepare:
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).