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6-8
Medium
By Gary Rhodes
Published 1996
This risotto has a great texture with plenty of the roasted winter vegetables giving flavours and, of course, colours to the dish. It’s as basic as our other risotto dishes but leaves a totally different taste.
To finish this dish, I’ve made what I call a Roast Gravy Dressing. It certainly doesn’t sound vegetarian, but it is. The gravy taste comes from the reduction of Madeira. When reduced, Madeira can give a sweet but almost ‘meaty’ rich flavour. Also, once the vegetables have bee