The supermarket shelves are far from plentiful right now, and our weekly big shops have been stripped back to basics. That's why we've started a new series, Simple Recipes from Top Chefs, where we're going to be regularly providing you with... simple recipes from top chefs.
In this instalment, Michelin Star chef Theo Randall – proprietor of – walks us through his mushroom risotto. Check out his cookbooks , and support
4 violet artichoke
1 tablespoon olive oil
1 garlic clove, finely sliced
75g unsalted butter
1 dried chilli
im电竞官网-100g peeled brown shrimp
2 teaspoons chopped flat-leaf parsely
250g fresh taglierini (or dried egg taglierini)
im电竞官网-sea salt and freshly ground black pepper
- Peel the artichoke stems, remove the outer leaves, then slice off the top 2cm and remove the choke. Cut the artichokes in half and slice thinly.
- Heat olive oil in a pan, add the garlic and artichokes and fry gently for 8 minutes until softened. Put to one side.
- Melt the butter in a large heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on low heat for 2 minutes and add the artichoke.
- Cook taglierini in large pan of boiling salted water for about 3 minutes until al dente (if dried pasta cook according to packet instructions). Drain, reserve a few tablespoons of cooking water and add to the sauce.
- Toss together adding a little more of the reserved water to loosen if necessary. Cook gently for a couple of minutes, adjust seasoning and serve.
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