John Myers
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Risotto with Mushrooms
The perfect risotto with mushrooms recipe with a picture and simple step-by-step instructions.
For the vegetable stock for the risotto:
- 10 g Olive oil
- 200 g Carrots
- 2 Pc. Onions with peel
- 1 pole Leek
- 300 g Celery
- 3 Pc. Tomatoes
- 1 Pc. Cross anise
- Peppercorns
- A bit of sAlt
- 5 cl Fruit vinegar or white wine
- Mustard seeds
- Mix of lettuce seeds
For the risotto:
- 5 Pc. Shallots
- 100 g Boletus
- 15 g Olive oil
- 300 g Carnaroli rice
- White wine dry
- 1,5 l Homemade vegetable stock
- Salt
For the tarragon mushroom jus:
- 1 Pc. Onion
- 50 g Boletus
- 30 g Flour
- Olive oil
- Dry red wine
- Salt pepper
- Tarragon
For the pea praline:
- 400 g Peas
- 250 g Coconut milk
- 200 g Panko
- Salt pepper
- Sugar
- Nutmeg
- Chili
- 1 tsp Miso
For the beetroot sphere:
- 30 g Finely mashed beetroot
- 1 g Calcium lactate
- 2 g Sodium alginate
- 450 ml Water
- Water bath
Vegetable stock for the risotto:
- Sweat hard ingredients well in olive oil in a steamer, then add tomatoes and vinegar and / or white wine. Pour water over and cook on low heat for approx. 45 minutes. Then pass through a metal sieve.
Risotto:
- Sauté shallots and porcini mushrooms in olive oil. Add the rice and sauté briefly. Deglaze with the dry white wine. Add the hot vegetable stock in stages. Stir in between. Let simmer for approx. 15 min. To max. 20 min. Season to taste with salt.
Tarragon mushroom jus:
- Finely dice the onion and mushrooms and sauté in olive oil. Dust with the flour and deglaze with the wine. Add spices and red wine. Let simmer until about a third of the liquid is reduced. Then fill up again with red wine.
Pea praline:
- Blanch the peas and puree them finely. Mix the pepper, salt, lemon, sugar, nutmeg, chilli and miso and shape into a ball. Bread with coconut milk and panko. Then fry in hot oil at 200 ° C.
Sphere of beetroot:
- Dissolve the calcium lactate in the beetroot. Dissolve sodium alginate in the water and let it rest for approx. 3 hours so that the air bubbles can escape. Put half a teaspoon of the beetroot in the sodium alginate with a spoon and let it gel. Let the beetroot slide slowly off the spoon. After about 1 minute, put the resulting sphere in a water bath.
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