Rosemary Shrager served up a tasty turkey ballotine with wild mushroom risotto on today’s episode of Chopping Block.
Her ingredients included: 300g arborio rice, 75ml white wine, 1l mushroom stock, 300g assorted mushrooms and 50g grated Parmesan.
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Rosemary Shrager seafood pasta recipe on Chopping Block
Rosemary Shrager pork chops with peppercorn and Armagnac sauce recipe on Chopping Block
Rosemary Shrager pheasant with lentils and crispy shallots recipe on Chopping Block
Mary Berry mushroom Scotch eggs recipe on Mary Berry’s Absolute Favourites
Paul Ainsworth Italian arancini with leftover risotto and bolognese recipe on James Martin’s Saturday Morning
Jason Atherton sweetbread asparagus wild garlic and morels mushroom risotto On Spring Kitchen with Tom Kerridge
Rosemary Shrager beef fillet with sweetbreads and Madeira sauce on Chopping Block
Simon Rimmer bread and butter pudding with Earl Grey tea recipe on Eat the Week with Iceland
Michela Chiappa Italian mushroom risotto with porcini mushrooms recipe on This Morning