- Dr Chris Duckham is a GP in Tongue and Armadale, and runs the restaurant Cote du Nord, Farr Bay Inn, Sutherland.
INGREDIENTS
For four people
100g goose fat
20 cloves of garlic, unpeeled
Olive oil
150g Arborio rice
500ml chicken stock
Two spring onions, peeled and finely sliced
Fresh chives, finely chopped
25g parmesan cheese, grated
1. Melt the goose fat in an ovenproof dish, then add the garlic cloves and roast in an oven preheated to 160 degC for around 40 minutes until very tender. Allow to cool.
2. Once cool enough to handle, squeeze the garlic out from the skins and puree in a food processor with a little olive oil to about the consistency of thick double cream.
3. Meanwhile, sweat the onions in a little olive oil in a medium saucepan, then add the rice. Stir to coat the grains of rice, add the chicken stock, bit by bit, and simmer until the rice is just cooked.
4. Off the heat stir in the roasted garlic puree, chives and parmesan and serve at once. Serve with some finely sliced seared breast of quail and a balsamic vinaigrette.
The garlic flavour is complemented well by earthy wines. Depending on your budget, you can enjoy either of these two wines:
Dolcetto d'Alba £9.95 - This is an organic wine, made in Piedmonte close to where the best risotto rice is grown. It expresses a real earthiness which compliments the garlic supremely well.
Barbera d'Asti £5.95 - This wine beholds an orchestra of concentrated fruit flavours that play a perfect symphony with the rice, onion and chives in the risotto.
To buy or learn more about these wines, click onto the GP Life Club area of the Elegusto website at www.elegusto.co.uk/gp.
