Clover Fresh Milk Wild Mushroom Samp Risotto
(13 Aug 2019)

Clover Fresh Milk Wild Mushroom Samp Risotto

Clover Fresh Milk Wild Mushroom Samp Risotto 
 
Recipe by Josh Wiid
 
2 Cups Samp, soaked in water overnight
2 Tbsp Olive Pride Blended Oil
2 Cups Wild Mushrooms
2 Tbsp Clover Butter
1 Onion, finely diced
3 Garlic cloves, minced
1 Tbsp Thyme
2 Cups Stock of choice ( Vegetable, Chicken, Beef, Lamb )
1 Cup Clover Fresh Milk
½ Cup Clover Tussers, grated                
2 Tbsp Parsley, chopped
1 Tbsp Lemon Juice
Salt and Pepper
Micro herbs and feta mousse to garnish 
 
Soak the samp in water overnight, then drain for cooking. Set aside.
Place oil in a pan, and sauté mushrooms until golden and cooked. Season with salt and pepper and remove from pan. Set aside.
In the same pan, add the butter, onions, garlic and thyme. Sweat until softened, then add the Samp. 
Slowly add the stock a little at a time, allowing the samp to absorb excess liquid before adding the next batch. Do not over stir or over mix. Simmer for about 20 minutes.
Add the Clover milk, and mix through. Simmer until samp is soft and sauce has thickened slightly. 
Season with salt and pepper, then add the lemon and parsley. Add cheese and stir through. 
Serve immediately with Clover Feta Mousse, and enjoy!

 

 

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