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8 Dec 2016 Bake Savoury

Wild mushroom risotto wellington

This wellington has layers of saffron risotto, wild mushroom and melted tallegio cheese encased in a crisp golden loaf shaped pastry case. It makes for a very special course for vegetarians, particularly over the festive season. It can be baked in advance and then rewarmed through in a moderate oven or even served at room temperature. Using the ready-rolled Jus-Rol pastry sheet takes the pressure off in creating this really tasty dish.

Serves 4-6

Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6.

First, make the risotto. Place the rice, stock, saffron and a little salt in a medium pan over a medium heat and bring to the boil. Reduce to simmer for 10-15 minutes, stirring occasionally until all of the liquid has been absorbed and the rice is almost tender. Stir the parmesan in and remove from the heat. Spread onto a plate and leave to cool completely.

Melt the butter in a large pan over a high heat. Add the oil, mushrooms, onion and a good pinch of salt and pepper. Cook for about 8 minutes, stirring regularly, until the mushrooms are beginging to catch colour and the onions have softened. Add the garlic for the final couple of minutes. Stir in the parsley and lemon juice and remove from the heat. Leave aside to cool.

Unroll the Jus-Rol pastry and lay it into a 12cm x 22cm non-stick loaf tin. Press it into the corners and leave the excess hanging over the sides.

Tip the risotto into a medium bowl, add the egg, cream, chives and basil and mix together well. Season to taste. Spoon half of it into the loaf tin, spreading it level. Spoon half of the mushroom mixture on top before arranging the tallegio slices in an even layer. Arrange the remaining mushrooms on top followed by the remaining risotto. Fold the pastry over to enclose, trimming any excess and using this to fill in any gaps if necessary. A little water brushed under the pastry flaps will help them stick in place.

Place on a baking tray and bake for 50-55 minutes until the pastry is golden brown and the entire filling heated through. Leave to cool for 5 minutes in the loaf tin before turning out onto a serving platter. This is delicious served warm or cold with a watercress and walnut salad.

Try blue cheese instead of tallegio if preferred.

I developed this recipe as part of a collection for Jus-Rol pastry.

Photo (c) Andrea Flanagan.

You will need...

320g Jus-Rol puff pastry sheet
a little plain flour for dusting
Watercress and walnut salad, to serve
100g risotto rice
500ml vegetable stock
pinch of saffron strands
25g Parmesan, finely grated
1 egg, beaten
3 tbsp cream
small handful fresh chives, finely chopped
handful fresh basil, roughly chopped
100g Tallegio cheese, sliced
300g mixed wild mushrooms, wiped clean and sliced if large
50g unsalted butter
1 tbsp olive oil
1 large red onion, finely sliced
2 garlic cloves, finely chopped
small handful fresh flat-leaf parsley leaves, roughly chopped
juice ½ lemon
Sea salt and freshly ground black pepper

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