matched with wild white 2013
1.2 litres good vegetable stock
3 tbsp good olive oil
1 small onion or 6 spring onions, finely chopped
100g leek, cleaned and thinly sliced
1 small celery stalk (about 75g), finely chopped
225g risotto rice, such as Carnaroli
100ml dry white wine or white vermouth
200g freshly shelled baby broad beans
100g fine asparagus tips, cut on the diagonal into slices
150g freshly shelled young peas (save the pods for the stock)
1 small courgette (about 150g), topped, tailed and cut into small dice the same size as the peas
2 tbsp chopped fresh mint
50g finely grated Parmesan cheese, plus extra to serve
A handful of pea shoots and some extra virgin olive oil, to garnish
Sea salt and freshly ground black pepper
Heres how to do it:
1. Bring a pan of salted water to the boil. Add the baby broad beans, bring back to the boil, then scoop out into a colander and refresh under cold water. Pop the bright green beans out of their skins, and discard the skins.
2. Add the asparagus to the boiling water, cook 1 minute then add the peas and cook for 1 another minute, or until both are just tender. Drain and refresh under cold water. Set to one side.
3. Put the stock into a pan, add the pea pods and any trimmings from the asparagus, and bring to the boil. Cover and simmer gently for 15 minutes, strain, return to the pan, and keep hot over a low heat.
4. Heat 2 tablespoons of the olive oil in a large pan. Add the onion, season lightly, cover and cook over a low heat for 5 minutes. Uncover, stir in the leek and celery, re-cover and continue to cook for a further 5 minutes until all the vegetables are soft but not browned.
5. Add the rice and stir it around until it has taken up all the oil and become translucent. Add the white wine or vermouth and stir over a medium heat until it has all been absorbed by the rice, then add a ladleful of the hot stock and leave to simmer, stirring, until it has all been absorbed before adding the next ladleful.
Continue like this for about 25 minutes until the rice is creamy and tender, but still a little al dente. You might not need to add all the stock.
6. Shortly before the risotto is ready, heat the remaining tablespoon of olive oil in a small frying pan. Add the diced courgettes and toss them around over a high heat for a minute or two until lightly coloured and just tender. Season lightly, scoop onto a plate and set to one side.
7. When the risotto is cooked, stir in the butter, Parmesan cheese, mint, broad beans, asparagus, peas, courgettes and some seasoning to taste.
8. Spoon the risotto into 4 warmed serving bowls and garnish with the peas shoots, grated Parmesan cheese and a drizzle of extra virgin olive oil.
• Yellow courgettes look lovely in this dish if you get hold of them.
• You could use frozen broad beans and petit pois peas for this dish, but of course it is better made with fresh ones when they are in season.
Andy Appleton has been a big part of the Fifteen family for many years now; originally a Senior Sous chef at Fifteen London, he was part of the team that launched the Fifteen concept back in 2002.
Andy loves everything about Italian food and went on to become Head Chef at the Italian-style Tabernacle Bar and Grill in Shoreditch, London before moving to Fifteen Cornwall in 2007. He’s been Head Chef here since March 2010.
For Andy, Italian food is about more than the recipes – it’s a whole attitude and lifestyle that makes great food the focus of every day. It’s about sourcing the best seasonal ingredients at their peak, and letting them do the talking without unnecessary clutter and complexities. Taking rustic, Italian dishes and adding a contemporary Fifteen Cornwall twist, Andy creates unique menus that bring the best of Italy and Cornwall together on a plate.
Follow Andy on Instagram: @chefandy15 or on Twitter: @andyappleton15
About wild white 2013
Wild white is our modern Sauvignon Blanc, Made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish. 12%.