VEGETARIAN

Risotto with Chanterelles and Dill Gelée

⏳ Time

40 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto is prepared in the most classic way: using Arborio rice with white wine and constant stirring. Chanterelles are added in two stages. First, they are mixed into the simmering rice in broth to impart a forest aroma, then sautéed separately and placed on top as a garnish. But the main trick that Chef John Smith, from a popular American restaurant, saves for last is decorating the finished risotto with a delicate spiral of dill gelée. This decoration looks fantastic, and if you really want to replicate it at home, there's nothing impossible in the technique; you just need to prepare a pastry syringe in advance and a dish with ice to ensure the spirals set instantly.

Ingredients

Shallot - 0.7 oz
Garlic - 0.2 oz
Arborio rice - 2.8 oz
Dry White Wine - 1 fl oz
Butter - 1.8 oz
Olive Oil - 1 fl oz
Pickled Chanterelles - 5.3 oz
Mushroom seasoning - 8 fl oz
Grated Pecorino Pepato Cheese - 0.5 oz
Dill - 1.8 oz
Water - 7 fl oz
Agar-Agar - 0.1 oz
Salt - to taste

Step by Step guide

Step 1

Prepare dill jelly in advance. Boil 200 ml of water, remove from heat, and add dill to the water. Allow it to cool slightly, then blend with an immersion blender. Strain through a fine sieve and let it cool completely.

Step 2

Add agar-agar, whisk until fully dissolved, and bring to a boil. Allow to cool to 194°F. Fill a pastry syringe with the mixture, quickly cool it down completely on ice, and refrigerate.

Step 3

Finely chop the onion and garlic, then sauté them in a large deep skillet with a mixture of olive oil and butter until they become translucent.

Step 4

Add 100 grams of chanterelles and stir. Pour the rice into the cooking mixture and quickly sauté, stirring, until the rice becomes translucent.

Step 5

Pour in the white wine and reduce it by half.

Step 6

Begin by gradually adding vegetable broth to the rice, one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding the next portion. Continue cooking the rice for 14-17 minutes until it reaches an al dente texture.