THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Risotto with mushrooms and bacon (traditional method & Thermomix)
Description
This risotto with mushrooms and lardons is one of those dishes that's always a crowd-pleaser. With just 100g of lardons for 4 people, it's still light, but with a delicious smoky flavour. The vegetables have pride of place, especially the mushrooms, which can be easily hidden for children by chopping them finely. It's creamy, comforting and full of flavour - perfect for any season.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Clean the mushrooms, cut off the stems and slice. Heat the vegetable stock.
2. Peel the onion and garlic, then chop them with the parsley and thyme. Fry everything together with the bacon in a large pan with the olive oil.
3. Add the chopped tomatoes, then stir in the rice. Stir until the liquid is almost absorbed.
4. Pour in the white wine and allow it to evaporate over a high heat.
5. Add the hot stock a little at a time, stirring regularly. Leave to cook for around 15-18 min.
6. Add the mushrooms a few minutes before the end of the cooking time.
7. Remove from the heat and stir in the butter. Mix well and leave to rest for 2 minutes.
8. Serve immediately with grated Parmesan.
THERMOMIX® METHOD
Preparation (Thermomix method)
1. Place the onion, garlic, parsley, thyme and bacon in the bowl, then chop for 5 seconds on speed 5. Scrape down the sides.
2. Add the olive oil and fry for 3 mins / 120°C / speed 1.
3. Add the tomatoes and simmer for 3 mins / 120°C / reverse / speed 1.
4. Add the rice and fry for 3 mins / 120°C / reverse / speed 1.
5. Add the white wine and cook for 1 min / 100 °C / reverse / speed 1.
6. Pour in the hot stock and cook for 12 mins / 100°C / reverse / speed 1.
7. Add the mushrooms, mix and continue cooking for 12 min / 100 °C / reverse / speed 1.
8. Add the butter, mix with a spatula, leave to stand for 2 minutes and serve with grated Parmesan...
