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Wild Risotto Recipe

This colourful risotto makes an excellent healthy dinner party main course if served with salad - and it's easy to make a vegan version, too...

Serves: 4

1 l/1 ¾ pints vegetable stock (you may need more)
10ml/2 tsp olive oil
1 onion, finely chopped
375g/12 oz arborio rice
150ml/5 fl oz dry white wine
15g/1/2 oz dried cep mushrooms
/1/2 oz butter (or vegan margarine, if making the vegan recipe)
225g/8oz mixed wild mushrooms, sliced
100g/4oz wild rice, cooked
50g/2oz Camargue red wild rice, cooked
50g/2oz vegetarian pecorino cheese (optional - omit for vegan recipe)
Salt and freshly ground black pepper to taste

1. Bring the stock to the boil in a large saucepan and keep it simmering.

2. Meanwhile, heat the oil in another large saucepan and fry the onion until soft and just starting to colour.

Add the arborio rice and cook for 2 minutes, stirring all the time.

3. Pour in the wine and cook for 5 minutes. Start to add the stock using a large ladle. Cook gently, stirring regularly and making sure all the stock has been absorbed before adding the next ladle full. This should take about 25-30 minutes .

4. While the rice is cooking, cover the ceps with boiling water and soak for about 15-20 minutes. Drain, reserving the soaking liquid and chop. Heat the butter/vegan margarine in a frying pan and quickly cook the sliced wild mushrooms for about 5 minutes. Add all the mushrooms to the rice together with the two cooked wild rices and the reserved soaking liquid. Add a little more stock if necessary and heat through thoroughly.

5. Remove from the heat and if using, stir in the pecorino cheese. Season to taste and serve immediately.

Top tip: The liquid from soaking dried mushrooms is full of flavour. It is a good idea to strain it through fine muslin before adding it to a dish as there can be a gritty residue from the mushrooms.

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Selecting Wedding Cake Recipes

Have you ever considered wedding cake recipes? After all, most people don't put much thought into the cake that is meant to be eaten, and instead focus mostly on the exterior design of the cake instead. The reason that the recipe for a cake always matters, however, has a lot to do with the taste of the cake and the fact that it has to be able to hold up under the demands of the frosting. This is particularly true where a wedding cake is concerned because it often has layers and tons of decorative work.

So, how can a baker go about choosing the right recipes? It all begins with the essential design of the cake in question. Will the cake have to survive being stacked up in many tiers and layers? Will it be frosted with a very heavy icing, such as a rolled fondant? What flavors will the bride and groom prefer? All of these factors are essential in choosing the appropriate recipes for the cake and icing, and it is often quite difficult to make these decisions because it is hard to know which factor is the priority.

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