October’s cheese of the month is…
Ford Farm’s Truffler
Ford Farm’s decadent Truffler is a mature, cheddar cheese blended with minced Black Truffles and a dash of Truffle Oil. The aroma of the truffles infuses the cheddar creating a deep, earthy, but indulgent flavour. Cheddar and truffle compliment each other perfectly to create a deliciously rich cheese.
This month, as the days are starting to get cooler, we are using Truffler in rich and warming risotto recipe.
October’s recipe is:
Mushroom risotto with Truffler
Ingredients:
- 1 tbsp dried porcini mushrooms
- 750ml good vegetable or chicken stock
- 25g butter
- 1 small onion, finely chopped
- 175g Arborio rice
- 4 tbsp dry white wine
- 1 tbsp olive oil
- 100g mixed mushrooms (closed cup, flat, chestnut) halved or sliced
- 2 tbsp finely grated Truffler, plus extra to serve
- 1 tbsp finely chopped parsley
Method:
- Place the dried porcini mushrooms in a small bowl and cover them with 100ml (3½fl oz) boiling water. Set aside to soak. Pour the stock into a small saucepan, bring to the boil then reduce the heat to a gentle simmer. In a separate pan, melt half the butter and add the onion. Cook, stirring, over a medium heat for about 6 minutes, until it’s soft but not coloured.
- Add the rice and stir for 2 minutes, coating with the butter and onions. Pour in the wine and stir until it’s evaporated. Add a ladleful of hot stock to the pan, and keep stirring until it has all but disappeared. Continue stirring in ladlefuls of stock until the rice is almost cooked and most of the stock used up (about 15-16 minutes).
- Meanwhile, heat the olive oil in a frying pan over a high heat and briskly fry the fresh mushrooms until golden. Keep warm. Remove the dried mushrooms from their bowl and roughly chop. Strain their soaking liquid and add it to the rice along with the soaked mushrooms. Cook away the excess liquid, then add the remaining stock with half the fried mushrooms. By now, the rice should be cooked but not mushy.
- Remove the pan from the heat, stir in the remaining butter and the Truffler, cover and leave to rest for 2 minutes. Serve in bowls, topped with the remaining fried mushrooms, a scattering of parsley and a sprinkling of extra grated Truffler.
