Wild Mushroom Risotto, cherry tomatoes & saffron Pumpkin
Easy
4 people
60 min
Frank Oehler
Ingredients:
- For the risotto:
- 300 g risotto rice
- 1 l chicken broth (as needed)
- 150 ml white wine
- 100 g butter, 1 tbsp olive oil
- 75 g shallots, diced
- Thyme & rosemary
- 75 g – 100 g Grana Padano (aged)
- For the Mushrooms:
- 500 g of brown mushrooms
- 300 g of chanterelles
- 500g porcini mushrooms
- 250 g oyster mushrooms
- 250 g Shiitake mushrooms
- 1 small red onion, chopped
- 1 bunch of chives, chopped
- 150 g Piedmonts hazelnuts (or pine nuts)
- olive oil
- For the cherry tomatoes (500 g)
- Chili, laurel, garlic, sage, thyme to taste
- Pinch of mustard and coriander seeds, crushed
- For the saffron Pumpkin slices:
- half a Hokkaido pumpkin, cut in 1cm slices
- 2-3 eggs, whisked
- 150 g Grana Padano
- 50 g flour
- 1 tbsp olive oil, 1 lemon
- Pinch of saffron and paprika
- Pumpkin oil and seeds
- For Grana Padano Wafers:
- 4 tbsp Grana Padano
Preparation:
For the risotto:
Heat 50 g of butter, oil. Gently fry the shallots then toss the rice and herbs until the rice is nicely glazed. Add the white wine. When evaporated, keep adding ladles of hot broth as needed, until cooked. Towards the end of the cooking time, add another 25-30 g of butter and Grana Padano to taste. Season.
For the mushrooms:
Clean all the mushrooms and chop roughly. Fry the small red onion then add the all the mushrooms, herbs and spices to taste.