John Myers
Pumpkin Risotto with Entrecote and Warm Porcini Mushroom Salad
The perfect pumpkin risotto with entrecote and warm porcini mushroom salad recipe with a picture and simple step-by-step instructions.
- 400 g Entrecote
- 180 g Ceps fresh, cleaned
- 200 g Hokkaido pumpkin pulp, finely diced
- 1 Pc. Garlic clove peeled and bumped
- 2 Branches Rosemary fresh
- 175 g Carnaroli – risotto rice
- 1 tablespoon Shallot cubes
- 1 Pc. Chopped garlic
- 1 pinch Chilli from the mill
- 40 g Butter
- 50 g Freshly grated Parmesan
- 100 ml White wine dry
- Sea-Salt
- Black pepper from the mill
- Extra virgin olive oil
- 1 tablespoon Balsamic vinegar old
- 2 tablespoon Saffron – orange – vinegar
- 0,75 ml Hot gel broth
- Fleur de sel
- Cut the mushroom stalks into cubes and fry them together with 125 g pumpkin cubes in a tablespoon of olive oil. Season with salt and pepper. Set aside. Fry the entrecote all over with a clove of garlic and a sprig of rosemary in olive oil. Then roast in a preheated oven at 90 degrees for about 90 minutes until pink and let rest for 5 minutes.
- In a saucepan, cut the shallot cubes with the chopped garlic in two tablespoons. Sweat olive oil. Add the rest of the pumpkin and sauté as well. Add the rice and let it glaze. Deglaze with white wine. Add a sprig of rosemary. Bring to the boil while stirring. Keep adding hot broth and cooking the risotto firm to the bite. About 20 min. Fold in the fried pumpkin and mushroom cubes, Parmesan and butter. Season with salt, pepper and chilli. Remove the rosemary.
- Cut the mushroom heads into slices, fry quickly in olive oil and season with salt and pepper. Made from saffron orange vinegar, balsamic vinegar, two tablespoons. Mix the poultry broth, 4 tablespoons of olive oil, salt and pepper into a vinaigrette, mix the mushroom slices with them and spread them on plates. Put the risotto in the middle. Cut the meat, arrange on top of the risotto and sprinkle with fleur de sel.
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