Luxury Hotels Scotland


The Glenkindie Arms Recipe

Wild Glenbuchat Mushroom Risotto
with Sage, Truffle and Pecorino


150g arborio rice
2 finely diced banana shallots
50ml sauvignon blanc
2 crushed garlic cloves
1/2ltr seasoned white chicken stock
50g unsalted Scottish butter
large handful of cleaned wild mushrooms
4 chiffonade sage leaves
olive oil
white truffle oil
grated pecorino
white ground pepper
whole fresh grated nutmeg


Bring chicken stock to a simmer. Heat wide, non-stick pan; add olive oil and a little of the butter and heat shallots until the shallots are soft. Add garlic and fry for one minute.
Add rice and fry for a further minute while stirring the rice. Add wine, burn off then
add stock, a ladle at a time. Place on low heat. Add stock slowly for around sixteen to
eighteen minutes, seasoning during the process.

Fry mushrooms in olive oil over a very high heat for one minute. Remove from pan and
place onto J-cloth to soak up excess oil. Transfer to risotto. Add sage and remaining
butter and emulsify, taking care not to over-stir. Add pecorino, truffle oil and taste to
finish seasoning.

Let risotto sstand for one and a half minutes then serve in a bowl. Finish with more

Proprietor/Chef: Ian Simpson
The Glenkindie Arms, Glenkindie, Alford, Aberdeenshire »

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