Mushroom Risotto

This entry has 12 votes.

Location:

Dublin

You have 500 characters to tell us why you should win Cheffactor:

To train at Ballymaloe in itself would be a dream come true, but to get experience in a successful food business on top of that is a massive opportunity. I've become more than a little obsessed with food over the last few years & I yearn to learn more. Everything Ballymaloe has to offer, I want to soak up - the food philosophy, the produce, the commitment to local, seasonal & organic. I have hazy dreams of a career in food, this prize would burst open the door to a happy, bright, foodie future.

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This comforting risotto uses a host of seasonal & organic Irish veggies & herbs. The base of the risotto is a mixture of blitzed onion, celery, chestnut mushrooms aswell as rosemary & thyme from my tiny balcony veggie patch! The risotto is finished with a handful of Creeny, a pecorino-esque Irish Farmhouse cheese from Corleggy. To serve, the risotto is topped with grilled garlicky chestnut mushrooms & slivers of Creeny!