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What else to do with beautiful rich stock than risotto? Both seemed like good ideas, so I decided to couple them up and serve the mushrooms on the risotto. Ingredients: For the Risotto: 2 tbsp olive oil 1 onion, chopped 4-5 cloves of garlic, finely chopped Stir most of the parmesan, finely grated, into the risotto, and test a grain of rice. Place the mushroom cups on top and spoon remaining filling around the cups on top of the risotto.

Reduce heat and cover. 2) Sauté chanterelles in butter, and add them and their liquid to the risotto, messy, so the second time around, I rolled them in breadcrumbs instead, mixing the cheese into the risotto I might need to start with a stiffer, less creamy risotto next time.

standard sweet rhubarb dishes, I wanted to use some to make something savoury, and so decided to try a risotto It was cool and rainy and so a perfect risotto day, too. component was quite tart, but it balanced out with lots of ginger, carrots and some honey, I wanted the risotto

It was either pumpkin pasta with a mushroom sauce or risotto. We opted for the risotto, and the pumpkin pasta will have to wait (although not to long. I love making risotto and find them relatively quick and easy once you figure them out.

Here are links to some of the recipes I've used it in: Whey of Spinach Soup Spinach and Ricotta Ravioli Asparagus and Mushroom Cream Sauce Turkey Cream Pasta Vegetable and Bulgur Wheat Stew Caramel Chestnut Risotto Croûtons and Sweet Potato Butternut and Chestnut Cream Soup Carrot and Quince Soup Pumpkin and Chanterelle Risotto

I also included whey, leftover from making ricotta to help balance out the sweetness.

I wondered if it would be possible to use pectin instead of gelatine in other things, like Panna Cotta I do like panna cotta and like playing around with flavours for it occasionally (like my lemon-topped I was a little worried that the pectin would both flavour and colour the panna cotta as it is a pink The cream was the right consistency for panna cotta, and absolutely delicious, with little bits of apple the apple sauce or from the pectin, or a little of each, but as soon as we started eating the panna cotta

We have also tried it with spinach and ricotta tortellini, and it was delicious.

in a saucepan and pour over the whey (my whey was half yogurt whey, which is more acidic, and half ricotta

nervous of trying my hand at making mozzarella for the first time than either the mascarpone or the ricotta