Sweet Rosehip Risotto and a Wild Christmas Feast

Liz Knight & Kather Marland 21Liz Knight of Forage Fine Foods and Kather Marland of Kather’s Kitchen are doing a festive dem in the Market Hall ‘Wild about Rosehips‘ during our Christmas Food & Drink Fair (Sun 8 Dec). As a precursor they have asked us to share a recipe with you for Sweet Rosehip and Orange Risotto. Full recipe below.
It’s going to be a busy month for them. As well as preparing for our Fair, they are both running a special Christmas Party. There are still a few tickets left.
“The 19th December is going to be a bit wild in Monmouthshire! We’re  busy preserving, bottling, pickling and storing the best of 2013’s wild bounty for a very special, wild Christmas feast and party to be held at the glorious Treowen House near Raglan. Tickets are still available for the 4 course meal, which will be crammed full of delights such as rolled haunches of venison with damson & chocolate, wild boar braised with quinces, lime flower & cucumber sorbets and rose petal-infused syllabubs, to name but a few.  If you can stand up after all of the feasting you’ll be treated to a musical foray with the sensational and highly acclaimed Abergavenny-based band, Mabon. This’ll be a festive meal that’ll change your Christmas eating forever.”
For full details including ticket prices and booking information please go to Kather’s website.

Sweet Rosehip and Orange RisottoSWEET ROSEHIP AND ORANGE RISOTTO

A fragrant and creamy, seasonal pudding incorporating
Arborio rice with orange blossom water, rose hip syrup, butter and milk

Serves 6
225g Arborio rice
20g butter
900ml full fat milk
2 oranges
120ml rosehip syrup
2 tsp orange blossom water
6 rosehips
dark brown sugar for sprinkling
• Zest one of the oranges then peel & segment both oranges and set aside.
• Top and tail the rosehips then halve and de-seed them, ensuring all the tiny hairs are removed from inside. Then slice the rosehips and set aside.
• Put the milk in a saucepan over a medium heat and add the orange zest
• Bring the milk to just under boiling point then remove from the heat.
• In a large, heavy-based pan over a medium heat, melt the butter then add the Arborio rice, stirring to coat the grains of rice in butter.
• Add about 300ml of hot milk to the rice and cook over a gentle heat, stirring continuously, until the milk has nearly all been absorbed by the rice.
• Continue to cook, adding a little more milk at a time and stirring continuously until the rice starts to become tender but still has firmness to it.
• Slowly add the rosehip syrup, again stirring continuously.
• Use the remaining milk (you may not need it all) to get the risotto to the perfect final consistency – it should be smooth and creamy, whilst still retaining some bite.
• Stir 2 teaspoons of orange blossom water into the finished risotto.
• Spoon the risotto into warmed bowls (it should start creeping to the edge of the bowl), place some orange segments in the centre and drizzle with rosehip syrup.
• Place a few tiny slices of fresh rosehip on top of the orange segments and sprinkle with some dark brown sugar.

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