Exotic mushroom & red wine risotto with black garlic butter
Ingredients
(serves 6)
Slice panchetta and lightly fry in pan on medium heat. Add shallots and cook for a further 2 minutes or until shallots clear, allow to sit.
In a seperate saucepan heat the stock, but do not boil.In a large pot add a knob of butter and 2 tablespoons of olive oil on high heat. When butter is melted add arborio rice and stir to ensure a good even coating for 2 minutes. Add red wine and stir until liquid evaporates. add 1-2 ladles of stock and continue to stir, not letting the rice at the bottom of the pan to burn. Continue ladling the stock allowing the liquid to absorb between each ladle.
When half the the stock has been absorbed add the panchetta, shallots and 4 sprigs of fresh thyme and continue stirring adding the stock as you go. Add the mushrooms and continue to stir until all stock is used. Season with salt and pepper, turn off the heat and let the it sit with the lid on for 10 minutes.
While the risotto is sitting, mash the black garlic, butter and a pinch of salt together until an even paste is achieved. Then serve the risotto in bowls placing a knob of the black garlic butter on top and garnish with thyme. Add parmesan as desired.
http://www.atasteofmarilyn.com/?p=556
(serves 6)
- 3 cups arborio rice
- 5 small shallots
- 100g button mushrooms diced
- 100g field mushrooms sliced
- 100g shitake mushrooms diced
- 100g chestnut mushrooms whole
- 4 slices italian panchetta
- 1 glass of red wine
- 2 litres of veal stock
- 4 cloves of black garlic
- 100g Danish butter 100g
- thyme – handfull.
- 2 tbs olive oil
- 1 tbs brown sugar
- 200g grated reggiano cheese
- salt
- pepper
Slice panchetta and lightly fry in pan on medium heat. Add shallots and cook for a further 2 minutes or until shallots clear, allow to sit.
In a seperate saucepan heat the stock, but do not boil.In a large pot add a knob of butter and 2 tablespoons of olive oil on high heat. When butter is melted add arborio rice and stir to ensure a good even coating for 2 minutes. Add red wine and stir until liquid evaporates. add 1-2 ladles of stock and continue to stir, not letting the rice at the bottom of the pan to burn. Continue ladling the stock allowing the liquid to absorb between each ladle.
When half the the stock has been absorbed add the panchetta, shallots and 4 sprigs of fresh thyme and continue stirring adding the stock as you go. Add the mushrooms and continue to stir until all stock is used. Season with salt and pepper, turn off the heat and let the it sit with the lid on for 10 minutes.
While the risotto is sitting, mash the black garlic, butter and a pinch of salt together until an even paste is achieved. Then serve the risotto in bowls placing a knob of the black garlic butter on top and garnish with thyme. Add parmesan as desired.
http://www.atasteofmarilyn.com/?p=556