Tue, 5 October 2021
Chef: Aisling Larkin
Ingredients:
Risotto:
1 tsp butter
1 dsp vegetable oil
250g arborio rice
75g pearl barley
1 litre chicken stock
1 onion
4 cloves garlic
50g parmesan cheese
200g spinach ( washed )
Sautéed Mushrooms:
2 tsp butter
1 tsp oil
400g mushroom ( wild mix, chestnut & button mushrooms ) (wiped clean)
5g fresh thyme
5g fresh chives
20g mascarpone
Zest 1/2 lemon
Crispy Shallots:
150g shallots
300ml vegetable oil
50mls milk
100g flour
Method:
Preparation: Peel and dice the onion and garlic. Boil the kettle and make the stock. Grate the parmesan cheese.
Risotto: In a large heavy bottomed saucepan melt the butter and warm the oil. Add in the onion and garlic and sauté for about 8-10 minutes until softened and golden. Add in the thyme.
Add in the arborio rice and the pearl barley and continue to stir for a minute or two.
Gradually pour in the hot stock until it is fully absorbed and then add some more. Continue to do this for about 25-30minutes until it is fully cooked. About 3 minutes before the end of cooking time stir in the washed spinach. The risotto should be a little al dente but creamy. Stir in the parmesan. Taste for seasoning. Adjust with some freshly ground black pepper.
As the risotto cooks sauté the mushrooms and the cook the crispy onions.
Mushrooms: Slice the mushrooms. Warm the butter and oil in a pan. Fry the wiped and sliced mushrooms in the warm butter and oil until golden and crispy. Season well with salt.
Stir a little grated lemon zest in to mascarpone cheese.
Crispy Onions: peel and thinly slice the shallots in to rings. Dip in milk, then into flour and plunge into a few centimetres of hot oil. Allow them to sizzle for a few minutes until golden and crisp. Drain on kitchen paper.
To serve: Spoon the creamy risotto on to a warm plate, add a tsp of creamy mascarpone, then pile the mushrooms high in the centre and top with the crispy shallots. Garnish with fresh chives and enjoy.
