There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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In a heavy bottomed pan fry the shallots in the butter until soft, but not browned. With the pan still on the heat, add the rice, stirring constantly, until the grains are well coated in butter, add the saffron
75g of butter
200g of Arborio risotto rice
1 tsp saffron, infused in 1 tbsp boiling water
Add the vegetable stock a little at a time with a ladle, stirring with a wooden spoon until all the liquid is absorbed
600ml of vegetable stock
While the rice is cooking, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside
225g of mixed seasonal wild mushrooms
The rice should be cooked and slightly sloppy in texture. If it is too thick add a little more stock
Finally, stir in the grated Parmesan and chopped parsley, spoon into individual serving dishes and top with the sautéed wild mushrooms