Ingreadient :

• 100g Pink Fir potato, diced
• 100g white beetroot, diced
• 100g parsnip, diced
• 100g, Jerusalem artichoke, diced
• 1 shallot, diced
• 1 garlic clove
• 1 spring rosemary
• 1 sprig thyme
• 100ml dry white wine
• 100ml double cream
• 50g Old Winchester, grated
• Salt
• Pepper
• 2 large Ceps, halved
• 50g butter
• 1 garlic clove

Direction :

1. To make the risotto, steam the root vegetables for 8-10 minutes until ¾ way cooked through.
2. Sweat the shallots, garlic, thyme and rosemary in a medium sized pan and season with salt.
3. Add the root vegetables and sweat for a few minutes before adding the wine, followed by the cream. Reduce until the cream coats the vegetables then stir in the cheese.
4. To cook the ceps, heat a tbsp oil in a frying pan, add the ceps, season with salt and cook until golden brown. Add the butter, garlic and thyme then flip the ceps over and baste until cooked through.