SLOT 507 BUTTERNUT RISOTTO (V) – (SET MENU – MAIN)

– Blend all above ingredients and pass through chinoise – Divide mixture between pate tins, cover in cling film and place in deep tray half filled with water. – Cover with tin foil and place in oven 180 degrees – one on top shelf, one on bottom. – Cook for 1 hour, swap shelves &rotate – cook for a further 45 mins – Once cooked, remove from water and allow to cool – Once cooled, top with clarified butter to seal. – Once set, slice 1cm slice per portion, toast 2 slices of bloomer – Garnish with chutney, butter & leaves