World Gourmet Summit 2002

 

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Risotto ai Funghi
Presented by: Anton Mosimann

Serves 4

 
Ingredients:

 

150g

risotto rice (arborio, carnaroli or vialone)

10g

butter

1
medium shallot, finely chopped

250ml

chicken stock, divided

40g

trumpet mushrooms, cleaned

40g

Parmesan cheese, freshly grated

25ml

double cream, lightly whipped
   
 

Wild Mushroom Sauce

10g

butter

1

medium shallot, peeled & diced

350g

mixed wild mushrooms, finely diced

1x5ml sp.

plain flour

50ml
Madeira

150ml

brown veal stock

100ml

double cream

½ x15ml sp.

lemon juice
 

salt & freshly ground pepper, to taste
 
 
 
Garnish

2x15ml sp.

champagne

2x15ml sp.

chives, freshly cut
 

salt & freshly ground pepper, to taste
 

truffle oil

Method

Risotto
Heat butter with shallots for about 4 minutes, or until the shallots are transparent.

Add in the risotto rice and stir well with a spatula to allow each grain of rice to be coated with the oil, about 3 minutes. (Do not brown it!) Add 150ml of the stock to the rice and cook over gentle heat.  Continue stirring the rice for about 10 minutes until the stock has been absorbed by the rice; remove from the heat and let cool.  The rice should be par cooked with a crunch to it. 

Tips: This can be done in the morning, and it will take only minimal time to finish the cooking.  When ready to serve, return the rice to the stove.

 
Wild Mushroom Sauce
In a frying pan sweat shallot with butter for about 15 minutes or until the shallot is transparent.   Add in the mixed wild mushrooms and cook until soft.  Dust flour over the mushrooms, add in Madeira, veal stock and double cream and simmer to reduce by half.  Stir in the lemon juice and season to taste with salt and pepper.
Assembly

Reheat the rice with the remaining stock, and stir in trumpet mushrooms followed by grated cheese and cream.  Before serving, add champagne, chives, salt and pepper with extra grated cheese separately.  Add the truffle oil if desired.

Pour over mushroom sauce.

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