Shiitake, vanilla & asiago risotto
with baby wild rocket
By Chef Franck Dangereux
Pairing
Saurwein Om Pinot Noir 2019
Serves 4
Serves 4
Ingredients
300ml chicken stock
dash of olive oil
250g shiitake mushrooms, sliced
2 shallots, peeled and chopped
120g arborio rice
90g grated asiago cheese
60g butter
2T vanilla gum pulp (nomu brand is very good)
salt and pepper
80g baby wild rocket
Method
Heat the chicken stock in a pot to a simmer, in a second medium pot, heat a
little olive oil, add the shallots and sweat until fragrant. Add rice and sweat
for 1 minute, next the shiitake, it will seem a lot but they will shrink and
the rice will swell! Cook and stir for 30 seconds. Deglaze with the wine and
stir until it thickens slightly. Reduce the heat and start to add hot stock, a
ladle at a time.
Stir occasionally and cook for 20 min adding more stock until
it gets a little stiff, when the stock is finished and the risotto is al dente,
stir in the butter, the asiago, stir gently until all is melted, add the
vanilla pulp, turn off the heat, season with black pepper and salt, stir and
cover for three minutes before serving. Plate and garnish with your baby rocket
and a drizzle of olive oil. Serve with a glass of Pinot!
