Mushroom and Leak Risotto with Summer Truffle







 

Description

A beautiful dish that highlights the earthiness of truffle and savouriness of mushrooms, a true delight for any mycophile!


 

Ingredients


Risotto

Serves 1

  • 100 grams of arborio rice

  • Half of a french shallot

  • 50 grams of leaks

  • 300 millilitres of stock (I used chicken but feel free to use vegetable stock for a vegetarian version!)

  • White wine

  • A knob of butter

  • Olive oil

  • Parmigiano Reggiano

  • Salt and pepper

  • 1 clove of garlic

Sautéed mushrooms

  • 100 grams of mushrooms (I used shiitake and oyster mushrooms)

  • Butter

  • Avocado oil (or any neutral oil with a high smoke point, for example, groundnut oil)

  • Salt and pepper

Garnish

  • Red ribbon sorrel

  • Spring onion

  • Black summer truffle


 

Instructions


Sautéed Mushrooms



  1. Heat a pan with a large surface area, ideally cast iron, to medium high heat. We want a larger surface area in order to avoid overcrowding the pan, which would lead to watery mushrooms.

  2. Wash the mushrooms and dry them properly! We want to avoid as much moisture as possible in order to brown the mushrooms (also known as the maillard reaction).

  3. Cut mushrooms into uniform pieces.

  4. Add around a table spoon of avocado oil to pan.

  5. Add mushrooms once the oil starts smoking lightly.

  6. Sauté until golden brown. While we may be tempted to season the mushrooms during cooking, it is important to only salt towards the end or else the mushrooms will become watery.


7. Remove the pan from heat and add the knob of butter. Now would also be a good time to add thyme, or any other aromatics such as rosemary or garlic!


8. Season with salt and pepper to taste and set aside.



Risotto

  1. Pour stock into saucepan and on a separate burner, keep warm on low heat.

  2. Finely dice shallot, garlic and leak.

  3. Heat a pan on medium heat.

  4. Add olive oil to pan.

  5. Cook leak and shallot until soft and add minced garlic.



6. Add arborio rice to pan and sauté until the rice is slightly translucent. We should still be able to see a white grain in the center of each grain of rice.


7. Deglaze pan with white wine

8. Reduce while stirring in a circular motion

9. One the wine is reduced, add one ladle of stock. Do not add too much liquid at once or else we will not achieve our desired consistency.

10. Reduce while stirring until slightly creamy, which means the starch from the rice is starting to thicken our stock.




11. Once the stock is reduced, add another ladle of stock and reduce while stirring. Repeat this process until there is no more stock or until the rice is soft.

12. When the rice is cooked, add a knob of butter, grated parmigiano reggiano, and salt and pepper to taste.



13. Stir until incorporated.

14. Plate risotto and garnish with sautéed mushrooms, finely chopped spring onion, red ribbon sorrel, and shaved truffle.

15. Enjoy!




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