This time of year calls for comfort food. And there’s really nothing more comforting then a warming bowl of risotto on a cold winter’s day.
Our aged carnaroli risotto with roasted pear, taleggio, crispy rosemary & walnut has become a firm guest favourite on our autumn menu. It’s a twist on a vegetarian classic with sweet and savoury notes that make it the perfect winter warmer. As it’s the last week to enjoy this dish before we introduce our new winter menu on Friday 15 November, head chef Adam Banks has shared a simple step by step so you can make this delicious dish at home.