Mushroom Risotto from OTTO Woolloomooloo, Sydney, Australia

 

Chef Richard’s Mushroom risotto

Otto Woolloomooloo, Sydney

 


Mushroom Risotto from OTTO Woolloomooloo, Sydney, Australia
 
Author:
Recipe Type: Main
Ingredients
  • 300g Acquerello risotto rice
  • 30g Eschallots peeled and finely diced (brunoise)
  • 30g Leek trimmed and finely diced (brunoise)
  • 1 small celery stick trimmed and finely diced (brunoise)
  • 1-2 sprigs of fresh thyme (leaves picked)
  • Approx. 1.2l chicken porcini Stock (chicken stock infused with 70g of dried porcini, bring to boil, simmer for 15minutes & reserve the porcini & chop finely chop)
  • 100ml White Wine
  • 1small garlic clove finely chopped or grated
  • 90g Reggiano (70g grated, 20g shaved)
  • 60g Salted Butter
  • 60ml Olive oil
  • 250g swiss brown mushrooms
  • 250g shitake mushrooms
  • 30g fried garlic chips
Instructions
  1. In a large pan heat, the olive oil over medium heat – Sauté the eschallots, leeks and celery until soft, stirring as needed. Add the garlic and thyme leaves, stirring for a further minute or so, being careful to let the garlic soften and become aromatic, but not to let the garlic take any colour; now add the rice to the pan and give it a quick stir to make sure it is lightly coated with oil/pan juices and nothing is catching.
  2. Continue to cook until it starts to make a slight popping sound. Pour yourself a little taste of the white wine to make sure you are happy with it – then add the measured quantity of white wine to the pan and reduce for a minute or so, continuously stirring ensuring it moves freely and does not stick. (During this time the alcohol dissipates and the wine will change character).
  3. Now, we begin to slowly add the chicken stock ladle by ladle, only adding the next ladle after the previous one has been absorbed. This should take around 15mins and during this time you will notice the Risotto starting to come together forming that lovely creamy consistency you are looking for.
  4. Once cooked add the chopped porcini, butter and grated parmesan stirring to emulsify. Season to taste. (Final consistency can be adjusted by adding a small quantity of additional chicken stock or a touch more cheese if need be)
  5. Meanwhile heat a large fry pan. Add a little olive oil and sauté some Swiss brown and Shitake mushrooms (if they are not available, use pine, field mushrooms …) add some garlic, thyme, rosemary.
  6. Plate the serving portion of the risotto, place sautéed mushrooms on the top, shaved parmesan and garnish with garlic chips.

 

Michelle Tchea

Born and raised with a vegemite sandwich and chopsticks in the other, Michelle gathers her inspiration from artisan bakers, local farmers and talented chefs she meets on her travels. She writes for various international publications, covering food, health and nutrition, as well as luxury travel. Michelle's third book, My Little SoHo Kitchen celebrates her latest residence in SoHo, New York http://www.amazon.com/Little-SoHo-Kitchen-Michelle-Tchea/dp/981440862X

More Posts - Website - Twitter

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: