INGREDIENTS

(serves about four)

25g vegetable brunoise
150g butter
1tsp fennel seeds, toasted
1 pinch chilli flakes, toasted
200g arborio rice (fino)
400ml chicken stock, seasoned
100g morels
100g shiitake mushrooms
Salt
Pepper
Squeeze of orange juice

METHOD

Sweat the brunoise in 30g of the butter. Add the spices and rice and sauté for two minutes. Pour in the stock in one go, boil and simmer for 14 minutes. Sauté the morels and shiitake mushrooms in 70g butter. Season and add to the risotto. Stir in the rest of the butter and orange juice.

Robert Castellani