Morel and Gyromitra Mushroom Risotto
- 7 ounces Arborio rice (200 g)
- 1 white onion, 2 ounces (60 g)
- 1/2 cup dry white wine (10 cl)
- 1 quart light chicken stock (90 cl)
- 2 ounces Parmigiano Reggiano, grated (60 g)
- 3 ounces whipped cream (80 g)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 3 1/2 ounces butter (100 g)
- 1/2 cup veal jus (10 cl)
- fleur de sel
- 14 ounces fresh morel mushrooms (400 g)
- 7 ounces gyromitra mushrooms (200 g)
- 1 ounce shallots (30 g)
Step 1: Mushrooms
Cut the stems of the morel and gyromitra mushrooms just below the cap. If they are a bit large, cut them in half. Wash in a basin of cold water to remove any sand, repeating the operation, without soaking, until no more dirt can be seen in the bottom of the basin. Make sure that there are no pebbles stuck in the caps. Drain on a perforated stainless steel sheet pan, and pat dry with a dishtowel.
Peel and finely mince the shallots.
In a sauté pan, melt a dab of butter, add the minced shallots, and sweat without browning. After 3 minutes, add the morels and gyromitra, season with salt, cover, and simmer on the edge of the range for 15 minutes. Let all of the liquid evaporate, and season with pepper just before serving.
Heat 2 fluid ounces (6 cl) of veal jus separately in a small saucepan.
Step 2: Risotto
Heat the light chicken stock in a pot without boiling to avoid reducing it.
Peel and finely mince the white onion.
In a sauté pan, melt 1 3/4 ounces (50 g) of butter, and add the minced onion. Sweat without browning. It is essential to stir the risotto with a wooden spoon or spatula continuously as it cooks. Add the rice, and stir for 3 minutes until translucent. Add the white wine, and let it evaporate completely.
Cover with the hot stock, and simmer gently. When the rice has absorbed all of the stock, cover again almost to the top of the rice. Repeat this procedure five or six times. The rice should be done after 18 minutes’ cooking time.
When the rice is cooked, add 1 1/2 cups (40 cl) of butter and the grated parmesan, stirring constantly, then fold in the extra-virgin olive oil and the whipped cream.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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