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| TORTINO DI RISOTTO ALFUNGHI |
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| Ingredients: RISOTTO |
2 T olive oil
1/4 C onion or shallot, diced
1 T chopped garlic
2 C Arborio rice
1 C dry white wine
1/4 C dry porcini mushrooms
1 C warm water (to soak mushrooms)
3 C hot chicken or vegetable stock
1/2 C grated Parmesan cheese (Italian Grana
Padano or Regianno)
1 T white truffle oil
2 T butter
1 T sea salt
1 T fresh ground pepper
2 whole eggs
2 C seasoned breadcrumbs
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| Ingredients: SAUTEED MUSHROOM GARNISH |
2 lb sliced assorted mushrooms
2 T olive oil
4 T butter
4 slivered garlic cloves
1/2 C white wine
pinch salt
pinch fresh ground black pepper
2 T chopped parsley
drizzle white truffle oil
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| Method: RISOTTO |
| Chef’s Note: properly cooked risotto should be al dente and requires less stock than this recipe calls for. The intent here is to overcook
the risotto so it is sticky in texture.
Soak porcini in 1 cup warm water until soft. Remove mushrooms
from liquid and chop fine. Reserve procini liquid.
Combine wine, stock, and porcini liquor in saucepan and bring
to a boil. Remove from heat.
In a saucepan over medium heat, sauté onions until translucent.
Add garlic, rice and porcini mushrooms. Sauté and stir until rice
is well coated.
Add 1/3 hot stock, simmer and stir until most of the liquid has
been absorbed.
Repeat 2 times until most of the stock has been absorbed. (Important note: the rice needs to be moved regularly to ensure even cooking.)
Stir in Parmesan, parsley, butter, salt and pepper.
Adjust seasoning to taste.
When all moisture has been absorbed, turn risotto into a shallow
pan and cool.
Form into 1/2 inch thich patties.
Beat 2 eggs with a little cold water and coat risotto patties. Dust
with seasoned bread crumbs.
In a skillet or pancake griddle, heat 2 tbsp. olive oil and 2 tbsp. butter
and sauté patties until crispy. Set aside in warm oven.
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| Method: SAUTEED MUSHROOM GARNISH |
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Heat oil and 1/2 butter in sauté skillet. Add garlic and lightly brown.
Add mushrooms and sauté until cooked medium.
Add white wine and allow to reduce by 1/2.
Add remaining butter and simmer until slightly thickened.
Plate warm risotto patties and top with sauteed mushrooms.
Finish with a sprinikle of chopped parsley and a drizzle of truffle
oil. (Grated Parmesan cheese and/or baby greens make
a wonderful garnish). |
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