Wild Mushroom and Asparagus Risotto
Topped with fresh asparagus spears, enhanced with a belle pepper coulis
Risotto
1kg Aborio Rice
1.5l Chicken Stock
500ml White Wine
1 Onion, diced
Crushed Garlic
Seasoning
Bring chicken stock and white wine to boil.
Saute diced onion and garlic in separate saucepan without colour, add rice and sauté for a further minute. Add stock and wine to rice and return to boil. Adjust seasoning.
Place in baking dish and seal with aluminum foil. Bake in oven on 180°c for approximately 16 minutes, or until all moisture has been absorbed by the rice.
Tomato Coulis
Roasted Red & Green Capsicum
Carrot
Celery Vinegar
Onion Demerara Sugar
Leek Salt
Tomato Paste Freshly ground pepper
Crushed Tomato Worcestershire Sauce
Saute mirepoix of vegetables in saucepan, add tomato paste and allow to caramelise. Add sugar and deglaze with vinegar. Add crushed tomato, adjust seasoning, and add Worcestershire sauce to taste. Simmer for one hour.
Puree sauce with stab blender and pass through fine sieve.
Garnish
Wild Mushrooms
Button
Shitake
Oyster
Other seasonal mushrooms
Asparagus
Kipfler Potato
Capsicum (red & green)
Cream
Parmesan Cheese, grated
Slice mushrooms and sauté in hot pan, without allowing mushrooms to stew in their own juices. Blanch and refresh asparagus, allowing 4 spears per portion, and extra for salpicon for the risotto.
Slice kipfler potato lengthwise and deep fry until golden and crisp, season.
Cut Capsicum into diamonds for garnish
When ready to assemble the dish, bring sufficient cream to the boil to cover rice, add rice, mushrooms, asparagus salpicon, parmesan cheese, and adjust seasoning. Cook over moderate heat until almost all cream has been absorbed by the rice.
Place a ball of risotto in the center of the plate, drizzle tomato coulis around the outside of the risotto. Place hot asparagus spears on top of the risotto, and arrange the warmed capsicum diamonds on top of the coulis.
