RECIPE: Porcini risotto with a red wine, honey thyme reduction

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Porcini risotto with a red wine, honey thyme reduction by Joseph Vargetto from Mister Bianco.
Ingredients
“Ferron Carnaroli” rice
2 shallots
3 garlic cloves
40ml white wine
5 medium size porcini
Chicken stock (light)
150ml red wine
3 sprigs thyme
Fried onion rings
Fried basil
Fried sage
Butter
Olive oil
Parmesan cheese
Acid butter
Salt and pepper
Method
1. Chop shallots finely.
2. Leave garlic cloves in jackets and prick with the end of a small, sharp knife.
3. Sweat shallots and one garlic clove in butter over medium heat until soft.
4. Add “Ferron Carnaroli” rice (enough for two serves - approximately 140g).
5. Leave to toast gently, then stir and add the white wine. Reduce the white wine and add the stock to just cover the rice. Stir.
6. At this stage dice into very small pieces (brunoise) two of the porcini, saute in olive oil and add the remaining garlic clove. Season to taste.
7. Slice long ways the remaining porcini and saute gently with garlic cloves and olive oil.
8. Place the sliced porcini on a tray and keep warm.
9. Check rice and add stock as needed, adding less stock as the rice becomes cooked.
10. Add the brunoise of porcini to the rice for one minute before the rice is ready and stir in.
11. When the rice is cooked (holding its shape and each grain has good body - not too crunchy) take off the heat and mount with one teaspoon of butter, 1/2 spoon of acid butter, parmesan cheese and olive oil. Check seasoning. The rice must be creamy and smooth.
12. Serve on a plate, pushed flat. Fan the sliced porcini on top, pile a small amount of fried herbs on top of porcini and sauce a small cordon of reduction around the porcini.
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