The staple in winter for those cosy nights brings you a touch of Switzerland. Serve with spätzle and a wonderful piece of game.

Delicious pumpkin soup with a tropical touch. Bring sunshine to the winter

Delicious porchino mushroom risotto. It is that time of the year again for porchino mushrooms! Serve with a beautiful piece of meat or on its own. Simply devine. This recipe is for four moderate risotto lovers.

Ingredients

• 30 - 50 grams of dried porchino mushroom or 400 grams of fresh porchino mushrooms some diced and other finely shaven with a truffle slicer
• 2 medium onionsfinely chopped
• 30 grams of butter (unsalted) and 2 Tbspn of olive oil
• 320 grams of Risotto rice (Arborio or Vialone)
• 1000 Ml Veal or chickenstock !!keep it warm and slowly simmering away!! The rice will absorb it faster
• 250 Ml dry white wine
• 2 cloves of finely shaven garlic. Use a truffle slicer
• 10 grams of finely chopped parsley
• 150 grams of shredded parmesan cheese ideally 18 - 24 months old
• 300 Ml dry white wine
• 5 grams of fresh rosmarin and 5 grams of thymian chopped finely. Important the risotto is not dry let the rice work and keep stiring (mentioned this already but it is really important) The risotto needs to shine and add the liquid little by little. It is ok when a little runny the rice will absorb the liquid.

Preparation

1Prepare all the ingredients

2Melt the butter add the olive oil and slowly glace the diced onions for 5 minutes. add the rice and glaze everything for 5 minutes.

3Add the wine little by little and wait until the rice has obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!! Add the garlic before the stock if you like a more present flavor if not add it after this onions it will mellow down.

4Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite.Just before the end add the mushroom

5Gently stir in the shaven or shredded parmensan cheese, parsley, rosmarin and thymian. Take 75% of the shaven mushrooms and add just before serving mix it in gently. The rest is added on top. Important it needs to be shaven thin! Go and serve either with champagne or a broad shouldered French/Italian red. Medoc reds lend themselves very well for this type of risotto.

Enjoy! The best way to enjoy this is ofcourse with fresh porchini mushrooms. When you can Brown the larger chunks of mushroom in a pan quickly without fat to give them some color and flavor.

Delicious truffle risotto. When the days get shorter it is truffle time! Serve with a beautiful piece of meat or on its own. Simply devine. This recipe is for four moderate truffle piglets :)

Ingredients

• 30 grams of truffle per person (At least)
• 1 large charlotte finely chopped
• 30 grams of butter (unsalted)
• 320 grams of Risotto rice (Arborio or Vialone)
• 1000 Ml Veal or chickenstock
• 400 Ml dry champagne
• 150 grams of shredded parmesan cheese ideally 18 - 24 months old
• Pepper and salt to taste
• Optional: summer or winter truffle chopped in a glass to add a more truffle look to the risotto does little for the taste just optics.
Important the risotto is not dry let the rice work and keep stiring (mentioned this already but is important) The risotto needs to shine.

Preparation

1Prepare all the ingredients

2Melt the butter and slowly glace the diced charlotte for 5 minutes. add the rice and glaze everything for 5 minutes.

3Add the champagne little by little and wait until the rice has obsorbed the white wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !!This is important gently stirring the rice!!

4Add a quarter of the stock and keep stirring untill the rice absorbs the liquid. Becareful not to add too much liquid. This process takes around 20 - 25 depending on the rice you use. The rice should have a light bite.Just before the end add the truffle pieces form the glass if desired.

5Gently stir in the shaven or shredded parmensan cheese. Take half the truffle and grate it mix it in gently. The rest shave and grate the truffle on the risotto. Go and serve either with delicious champagne or a broad shouldered Italian red.