04/12/2021
I recently revisited the Wild Mushroom Risotto starter at Hamiltons On Babbacombe Downs. Chef Boyd had told me he’d improved the recipe - it was very good on my first encounter and the soft poached egg was a show stopper.
This time round, it was immediately evident from the aroma that Chef Boyd had coaxed deeper earthy notes from the mushrooms, richer in umami goodness on the tongue and with a hearty, creamy texture in the rice. The texture sensation was heightened by the Parmesan crisp and of course, the perfectly soft poached egg, which I couldn’t help marvel at as it burst beneath my spoon, right on cue to Ravel’s Boléro which had climaxed in my head.
Encore!
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Photo by KCV