Ingredients:
- 2 garlic cloves finely chopped
- 2 banana shallots finely chopped
- 1 litre of cold water
- additional water to loosen
- 250 grams of risotto rice
- knob of softened butter
- dash of olive oil
- Button Mushroom duxelle
- Chestnut mushrooms finely sliced
- White truffle oil
- Freshly cracked black pepper
- Sea Salt
The Stock
When it comes to vegetable stock you can either go two ways, making your own or using instant with a vegetable OXO cube and some instant powder.
To make your very own bad boy vegetable stock, you will need:
- White onion roughly chopped as well as trimmings
- Carrots roughly chopped as well as trimmings
- Celery stick roughly chopped as well as trimmings
- Rosemary
- Bay leaves
- 2 litres of cold water
- good quality White Wine
1. Begin in a heavy based pan add a dash of vegetable oil as well as a little butter, by adding the vegetable oil this helps to increase the burning point. Once the pan is up to temperature add your white onions and allow them to catch a little as colour = flavour.
2. Repeat this process with the other veggies, once they have all reached a beautiful golden brown releasing that cooked on goodness, de glaze the pan with a little white wine as this helps to flavour the stock. To finish add your cold water along with the herbs.
3. leave for around 2 hours or as long as you can, if the water boils away just add more as this helps to intensify the flavour even further as this theatrically creates a Jus.
4. To finish pass through a metal sieve and discard the veggies because at this point they have done their job.
To make the risotto follow the debut dish recipe, with the addition of button mushroom duxelle, finely chopped chestnut mushrooms and a brunoise of the rehydrated porcini mushrooms, with a finishing touch beautiful white Italian truffle oil.
Regards the Gent
The Gourmet Gent 