Mushroom risotto

Mushroom risotto

By
From
Becasse
Serves
8
Photographer
Steve Brown

Risotto means ‘individual to the fork’. For my risotto I always insist on using Ferron Vialoni Nano rice. It is a little more expensive than other brands, but definitely worth the investment as it gives a wonderful starchy creaminess to the dish, without breaking down.

Everybody has their own preferred way of making risotto. At Bécasse we use the traditional absorption recipe, but I am also including Gabriele Ferron’s unique method as it achieves a fantastic result.

Basic risotto – Bécasse-style

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1/2 onion, finely diced
3 sprigs thyme
3 garlic cloves, roughly crushed
1 bay leaf
salt and freshly ground pepper
400g ferron vialone nano risotto rice
100ml dry white wine
100ml madeira
1.25 liters Mushroom stock, kept simmering

Mushrooms

Quantity Ingredient
30ml non-scented cooking oil
400g mushrooms (a selection of swiss brown, button, shiitake, shimiji, oyster, enoki, nameko, oyster and chestnut), wiped clean and cut into even-sized pieces
120g cold butter, diced
30ml madeira
100ml Mushroom stock, kept simmering
50g freshly grated parmesan
3 tablespoons pure cream, lightly whipped
3 tablespoons finely chopped herbs (parsley, chervil, tarragon and chives)
salt and freshly ground pepper
few drops lemon juice

Method

  1. To make the basic risotto:

    Heat a large heavy-based saucepan over a medium heat. Add the oil, onion, thyme, garlic and bay leaf and season well with salt and pepper. Sweat gently for about 4 minutes until onion is soft and transparent.
  2. Add the rice and cook over a medium heat for 2–3 minutes until well coated with oil. Add the wine and stir (using a wooden spoon) until it is almost completely absorbed. Pour in the Madeira and again stir until the liquid is absorbed.
  3. Add about 100 ml (31⁄2 floz) of the stock and stir over a gentle, constant heat until the liquid is almost completely absorbed. Continue in this way, adding the remaining stock in small amounts. It should take around 15 minutes.
  4. The basic risotto can be prepared ahead of time to this stage. If you wish to finish the dish later, spread it out onto a shallow tray, cover and refrigerate for up to 2 days. Otherwise continue with your choice of ingredients.
  5. To prepare the mushrooms:

    Heat a large saucepan over a medium–high heat. Add the oil and mushrooms and sauté briefly. Add 30 g of the butter and heat to a nut-brown foam. Baste the mushrooms until they are golden and caramelised.
  6. Pour in the Madeira and simmer until reduced by half. Add to the basic risotto (as above) with the additional mushroom stock. Bring to a gentle simmer and cook for 2 minutes or until the risotto is cooked to your liking. Add the parmesan and remaining butter, and mix well. Gently fold in the cream and herbs. Season to taste and add the lemon juice. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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