Shiitake, vanilla & asiago risotto with baby wild rocket

By Chef Franck Dangereux


Saurwein Om Pinot Noir 2019

Serves 4


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


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!