A recipe for success in Pickering

Head Chef, Darren Clemmit, at the noted White Swan Inn, Pickering, North Yorkshire, has a foolproof way of making the perfect risotto that ensures a wonderful result with just an investment of good ingredients and a little time.

And the best news of all is that he is prepared to share his recipe with everyone who loves good food, secure in the knowledge that once they’ve perfected his risotto they’ll come flocking to the doors of this historic old former coaching inn in the glorious market town of Pickering, nestling in the shadow of the spectacular North York Moors, to sample other delights from his kitchen.

When you eat at The White Swan Inn you’ll experience great tasting, well presented food … and at the White Swan Inn local means local. Head chef Darren Clemmit personally guarantees that over 80% of the ingredients are handpicked from the best Yorkshire has to offer. Everything is homemade including most of the bread, the ice cream, the chutneys and conserves … even the ketchup! With a menu that changes monthly you’ll get to choose from traditional Yorkshire favourites as well as great seasonal menu selections.

Take a moment to browse through or try out his risotto recipe . . .

Ingredients:

250g Arborio Rice
1lt Good Chicken Stock
Olive Oil
2 Small Onions or 4 Shallots
1 decent size clove of garlic
100ml Vermouth
175 ml White Wine
100g freshly grated Parmesan (Parmigano Reggiano)

Method:

In a heavy bottomed pan gently heat two tablespoons of good quality olive oil. Add two small finely chopped onions or shallots and the garlic and a pinch of sea salt. Cook until onion becomes translucent (the salt helps it to stop browning). Stir in 250g of risotto rice and turn up the heat while moving the rice around the pan. Cook for about three minutes. Turn down the heat. Add 50ml of good vermouth or 125ml white wine.

Slowly add the warm chicken stock ladle by ladle allowing the rice to absorb the liquid before you add the next. Stir as little as possible but avoid sticking. When the rice begins to take on a creamy appearance (after 15-20 minutes, rice should still have a resistance when you bite it – al dente). Add the flavouring, lastly add the parmesan (not with fish) and add a further shot of good vermouth or white wine.

Allow the risotto to rest for five minutes before serving. Gently stir in a knob of butter. Finish with shaved parmesan, chopped parsley and a twist of black pepper.

Although the food is the star, the recently enlarged and redecorated restaurant creates a wonderful atmosphere for both casual and more formal special occasion dining. With a roaring log fire and beautiful flagstone floors, the restaurant is cosy, warm and intimate in the winter and cool, restful and relaxing in the summer.

Try your hand at this risotto recipe from The White Swan Inn to experience for yourself the full flavour of the dining experience at this noted Inn (White-swan.co.uk).