Risotto boréal

 

 

Pier-Alexandre Grenier

24-02-2019

Preparation: 10 min
Cooking time: 50 min
Servings: 8-10

Ingredients

2 L of water
Salt
500 ml arborio rice

200 ml smoked Wild Mix of Gaspésie Sauvage
500 ml Wild Mix of Gaspésie Sauvage

500-750 ml olive oil
1 sprig of thyme
1 bay leaf
2 cloves of garlic, crushed
1 tray of cherry tomatoes

Canola oil
1 chopped French shallot
3 cloves of chopped garlic
60 g (1/4 cup) butter
125 ml white wine
1/2 teaspoon ground Meridian Fennel of Gaspésie Sauvage
300 ml grated Parmigiano reggiano
Salt and pepper
Green onion, minced
Parmigiano reggiano chips

Preparation

1. In a large saucepan, bring 2 litres of salted water to a boil. Add the rice. Precook about 8 min (still a little crunchy).
2. Strain the rice and keep the cooking water. Spread the rice on a baking sheet with parchment paper and refrigerate.
3. Put the Smoked Wild Mix and the Wild Mix in 2 different chicken culms and wet them up to the height with the hot rice cooking water. Soak for 30 minutes.
4. In a small saucepan, add olive oil (enough to cover the tomatoes), thyme, bay leaf and garlic. When the oil is hot, add the cherry tomatoes and place in the oven at 300°F for 15 minutes. Strain the tomatoes and set aside.
5. Make the parmesan shavings. Then slice the green onion.
6. Drain the mushrooms and keep the soaking water.
7. Coarsely chop the mushrooms.
8. 10 min before serving, sauté the shallot and garlic in the oil, add the mushrooms and 5 cherry tomatoes (mash them), add the rice, wet with the soaking water to the height. Let it absorb.
9. Add the white wine, caraway, salt and pepper. Let it absorb. If it is not yet al dente, add soaking water and let it absorb.
10. When there is still some liquid left in the bottom, close the fire. Add the grated parmesan cheese, butter and green onion. Mix.
11. When serving, add a little soaking water to keep a creamy texture (when you pass a spoon you have to open and close it). Place the parmesan shavings on top.