Chanterelle risotto with Great Glen Charcuterie chilli venison chorizo, wild sorrel and nasturtium pesto by Josh Arrindell and Sarah Winnington-Ingram of Arisaig House

Surrounded by ancient woodland and coastline walks, terraced gardens and a tennis court, Arisaig House presents an ultimate spot for a romantic hideaway, a memorable celebration with family and friends or just simply time spent in pure tranquillity.

Feel at home in this family run luxurious Country House that offers freshly prepared seasonal meals, picnic lunches, home made treats and the chance to really put your feet up! Arisaig House has spacious en-suite bedrooms, and a few comfortable self-catering properties set within the 19 acres of landscaped gardens and woodland.

At Arisaig House they create seasonal dishes using produce from their walled gardens and the abundant natural larder of the surrounding hills and sea.

Here is a delicious recipe which is easy to make using some of the great produce in the area.

For more information visit http://arisaighouse.co.uk

Ingredients: Serves 4 as a starter or 2 as a main

25g butter

1 finely chopped shallot

2 cloves garlic minced

220g fresh chanterelle

1 Great Glen Charcuterie chilli venison chorizo

½ cup white vermouth

200ml vegetable stock

2 cups risotto rice

shredded wild sorrel leaves to garnish

Pesto:

handful nasturtium leaves

handful wild sorrel leaves

2 tbsp pine nuts

100ml good olive oil

2 cloves garlic

juice of 1 lemon

50g grated parmesan

Method:

1.  Melt ½ butter, add shallots & rice sauté till shallots are soft, add the vermouth and let it absorb, then add the vegetable stock.

2.  Dice the version chorizo into small cubes.

3.  In another pan melt the butter, add the garlic and chanterelle and chorizo sauté until soft and a bit of juice has been created, add juice to rice.

4.  When rice is cooked add the chanterelle and chorizo, and parmesan.

5.  Blend all the pesto ingredients in a food processor and serve drizzled around the risotto, finish with a garnish of sorrel leaves.

In association with Taste Communications.

www.tastecommunications.co.uk