SLOW BRAISED OX CHEEK, RISOTTO OF GIROLLES AND CELERIAC

Ingredients

75G BUTTER
1TSP OLIVE OIL
100G ONION – FINELY CHOPPED
1PC GARLIC CLOVE – FINELY CHOPPED
300G CARNAROLI RISOTTO RICE
1LT ‘TRUE FOODS’ WHITE CHICKEN STOCK
100ML WHITE WINE
1PC FRESH THYME
30G BUTTER
300G (1/3 HEAD)CELERY ROOT – SMALL DICE
1PC SHALLOT – FINELY CHOPPED
150G GIROLLES
2TBS MIXED CHOPPED HERBS TO INCLUDE CHERVIL, PARSLEY, CHIVES AND TARRAGON
60G GRATED PADANO CHEESE
SQUEEZE FRESH LEMON JUICE

Method

SWEAT THE DICED CELERY ROOT IN THE 30G BUTTER. SEASON WITH SALT AND PEPPER. PLACE INTO A PRE HEATED OVEN AND COOK UNTIL SOFT APROX 30 MINUTES @350
WITH A HAND BLENDER PUREE THE CELERY ROOT UNTIL SMOOTH AND RESERVE
BRING THE WHITE CHICKEN STOCK TO A SIMMER IN A SEPARATE PAN
SAUTE THE CHOPPED SHALLOTS AND MUSHROOMS IN THE OLIVE OIL. SEASON TO TASTE. REMOVE FROM THE PAN AND RESERVE
SWEAT THE ONIONS AND GARLIC IN 75G BUTTER UNTIL SOFT WITH THE THYME
ADD THE RICE, INCREASE THE HEAT AND MARBLE THE RICE FOR 2-3 MINUTES
ADD THE WHITE WINE AND HALF OF THE STOCK.
CONTINUALLY STIR THE RISOTTO MIX UNTIL THE RICE STARTS TO ABSORB THE LIQUID. ADD THE REMAINING LIQUID IN SMALL AMOUNTS
THE RICE WILL TAKE APROX 18-20 MINUTES TO COOK
ONCE THE RICE IS COOKED REMOVE FROM THE HEAT
ADD THE COOKED MUSHROOMS, PUREED CELERY ROOT, PADANO CHEESE AND CHOPPED HERBS. SEASON TO TASTE WITH SALT AND PEPPER AND A GOOD SQUEEZE OF FRESH LEMON

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.