Shannon Bennett
Presented in 2003
Mushroom risotto
Serves 8
The recipe involves the convenient step of pre-cooking the rice; this can be done well in advance of the final completion of the recipe. Store the pre-cooked rice well covered in the fridge.
Risotto
1 onion, finely chopped
50 ml (1¾ fl oz) good-quality olive oil
250 g (9 oz) arborio rice
350 ml (12 fl oz) white wine
250 ml (9 fl oz/1 cup) chicken stock
300 ml (10½ fl oz) mushroom stock
50 g (1¾ oz) frozen or 20 g (¾ oz) dried ceps (porcini), chopped (if using dried, soak in hot water for 30 minutes, then drain)
60 g (2¼ oz) Grana Padano parmesan, grated
1 bunch tarragon, leaves picked, washed and chopped
Acid butter
2 tablespoons Champagne vinegar
80 ml (2½ fl oz/1/3 cup) white wine
1 French shallot (eschalot), thinly sliced
1 teaspoon thyme
1 fresh bay leaf
500 g (1 lb 2 oz) cultured butter, chopped
Mushroom stock
1 kg (2 lb 4 oz) button, Paris or wild mushrooms, thinly sliced
350 ml (12 fl oz) R.L. Buller & Son Fine Old Malmsey or Madeira wine
350 ml (12 fl oz) white wine
2 French shallots (eschalots), trimmed and sliced
½ bulb garlic
6 sprigs thyme
1 fresh bay leaf
5 black peppercorns
1 litre (35 fl oz/4 cups) chicken or vegetable stock
Sweat the onion in the olive oil over low–medium heat. Add the rice, stirring until each grain of rice is coated with oil. Deglaze with the white wine and cook out until dry, stirring the rice with a wooden spoon to prevent sticking. Add the chicken stock and cook for approximately 5 minutes or until dry, stirring occasionally. Lay the rice out on a tray, cover with plastic wrap and refrigerate (see Note).
Bring the mushroom stock to the boil.
Add the cooked rice to a suitably heavy-based saucepan. Measure 2 tablespoons per serve for an entrée or 3 tablespoons for a light main course.
Add the hot mushroom stock to the level of the rice in the saucepan. Add the chopped ceps, then simmer over a gentle heat until the rice has absorbed all the stock.
Add ½ tablespoon of the acid butter per tablespoon of rice. I know it sounds like a lot but this gives the rice its licence to change from a sort of rice pilaf into a creamy risotto. Add a good pinch of parmesan and gently fold through with the acid butter. The transformation is complete. If the risotto appears a little firm, add more mushroom stock to it to loosen the texture. Season and add the tarragon. Serve immediately.
Note: The rice at this stage is now pre-cooked and can be stored in the fridge ready for the final cooking procedure. Alternatively, you can continue on with the recipe without cooling.
Acid butter
Reduce the vinegar and white wine with the shallot, thyme and bay leaf by four-fifths. Strain the solids, then return the liquid to the pan over medium heat. Whisk in the butter to form a beurre blanc-style sauce. Pass through a fine sieve into a storable container and refrigerate until firm.
Mushroom stock
Add all the ingredients to a stockpot and boil rapidly for 1 hour. The stock will remain relatively clear due to the second-class protein properties in the mushrooms, which makes the stock a great base for any broth or clear soup. Taste the stock; if satisfied the mushrooms have imparted enough flavour and colour, remove from the heat and strain through a fine chinois or sieve.
Place the strained stock back into the stockpot and reduce by one-third. The stock can be easily stored in the freezer for future use. Makes about 750 ml (26 fl oz/3 cups).
From Bistro Vue, Melbourne.
The enthusiasm from all the chefs is incredible. There’s no ego involved, there’s just a lot of learning by us [the local chefs] and them [the visiting chefs].
SHANNON BENNETT, 2010
