SCOTCH BROTH RISOTTO

Preparazione

Sweat the garlic, shallot, carrot and swede in butter and oil for a couple of minutes. (include pancetta at this stage if using).

Add three grains mix and sweat for a further minute.

Add a ladle of stock, stir and simmer stirring regularly.

When stock is absorbed, add another ladle and continue processing until cooked through.

Serve on its own or with a piece of pan fried fish (Seabass or Cod are best).