Wild Mushroom Risotto with Minestrone and Tempura Artichockes

Harlech Foodservice

Harlech Foodservice

Standard Supplier 19th June 2017

Wild Mushroom Risotto with Minestrone and Tempura Artichockes

A perfect recipe for a meat-free monday special

Ingredients

  • 50g dried wild mushrooms, porchini, oyster, shiitake
  • 200ml boiling water
  • 25g butter
  • 3 shallots
  • 1 clove garlic
  • 200g risotto rice
  • 1 tspn essential cuisine mushroom glace/stock
  • 25ml olive oil
  • 50g carrot brunoise(fine dice)
  • 50g leek brunoise
  • 50g tomato brunoise
  • 50g shallot brusoise
  • 20ml essential cuisine premiere vegetable jus (diluted as per instructions)
  • 6 pieces of chargrilled artichoke in oil
  • 54g nihon shokken tempura mix
  • 35g water
  • Oil for deep frying @180 degrees
  • Baby basil or roquette to garnish.

Method

Pour the boiling water into a bowl and add the dried mushrooms. Leave to steep and rehydrate for 10 minutes. Keep the mushroom flavoured water after soaking.
Sweat off the shallots and garlic in the butter until soft, add the rice and stir. Add the mushroom water/stock and bring to the boil then reduce to a simmer. Cook for 15 minutes on a low-medium heat until rice is cooked through and glossy.
Chop the rehydrated mushrooms and stir through the risotto, keep warm
Meanwhile, sweat off all the brunoises in the olive oil and add the vegetable jus.
Drain the artichoke pieces and mix the tempura powder with the water. Dip each piece into the batter and deep fry for 3 minutes until golden
Place the risotto in the centre of the deep dish and pour the brunoise soup around, then arrange the artichoke on top of the risotto.
Garnish with baby roquette or basil sprigs if you wish.

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