Store Cupboard Classics
The Editor
When we asked award-winning TV chef Tim Bilton, who in 2013 was on the cusp of receiving a Michelin star when cancer treatment cruelly robbed him of his sense of taste and then last year, revealed that the disease had returned, if he would kindly share some "store cupboard recipes" - he jumped at the chance to help.
Tim of Holmfirth, and Head Chef at the renowned "White Bull" restaurant at Cannon Hall Farm has created a number of simple recipes that can be enjoyed and crafted from the comfort of your home.
The Italian born Risotto can be tricky however once perfected, a delicious meal which takes less than 30 minutes. By adding a variety of ingredients including chicken, mushroom or butternut squash, it can prove to be a "winning dish".
Here is Tims recipe:
750ml Veg. Stock
Drizzle Olive Oil
25g Butter
2 Shallots peeled and finely chopped
100g White of leek finely chopped
125ml Dry White Wine
200g Arborio Rice
50g Grated parmesan cheese
Half stick of celery
Heat the stock and bring to the boil, then reduce to a simmer
In a heavy bottomed pan, heat then add the olive oil and sweat without colour the shallot, leek and celery
Add the crushed garlic and cook for a further five minutes
When the vegeatables are soft, add the rice and turn up the heat
The rice will start to fry, keep it moving!
When the rice turns translucent, add the white wine and reduce by half
Add a ladle of stock at a time
Turn down the heat to a simmer so that the rice does not cook too quickly on the outside
Keep ladling the stick into the rice
Allow each ladle of stock to be absorbed by the rice before adding another
This will take around 15 minutes
When the rice is cooked, it should be soft with a slight bite
Remove from the heat and add the butter and parmesan cheese
Correct the seasoning and add a little cream if you are feeling indulgent!
