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Porcini Risotto Timbales

Porcini Risotto Timbales

Makes 6

 

A prepare-ahead impressive entrée or

light luncheon dish

 

20g Giganti dried porcini

2 cups Sabato chicken stock

Romulo extra virgin olive oil (EVO)

½ onion or 2 shallots, chopped

1-2 cloves of garlic, chopped

1 cup Ferron Vialone Nano rice

100ml white wine

Sea salt and freshly ground black pepper

100g Zany Zeus mascarpone

1/3 leek, finely chopped and blanched

1 tsp fresh thyme leaves

1 cup Sabato chicken stock

150ml Lewis Road Creamery cream

20g Gigante dried porcini

1 clove garlic, bruised

1 sprig fresh thyme

Sea salt and freshly ground black pepper

1 Tbsp fresh chives, chopped

Parmigiano Reggiano, grated

 

Soak porcini in 250ml of boiling water for 15 minutes, drain (reserving the soaking water) and chop.

Bring the chicken stock to a simmer.

Heat a little oil in a heavy-based saucepan and sauté the onion and garlic until soft (the ‘soffrito’).

Add the rice and stir continuously for 3 minutes to ‘toast’ the rice.

Add the soaked porcini with some of the soaking water and the wine, and let evaporate.

Addthe hot stock, stir and bring to a simmer.

Cover and simmer gently for 15 minutes.

Season, remove from heat and rest for 2 minutes.

Stir the risotto ‘Mantecare’ to release the natural starches which make it creamy.

Cool, cover and refrigerate overnight.

 

To make the timbales:

Preheat oven to 170°C.

Lightly brush 6 timbale molds with EVO.

Mix leek, thyme leaves and mascarpone together.

Half fill each mold with risotto mixture, pressing down firmly with the back of a spoon.

Make a small central indentation and fill with 1 tsp of the mascarpone mixture.

Top with the remaining risotto mix and press firmly.

Bake in the oven for 15-20 minutes.

Rest for five minutes before turning out.

To make the sauce:

Put the chicken stock, cream, chopped porcini, soaking water, bruised garlic clove and sprig of thyme in a pan and boil rapidly to reduce until the mixture is thick enough to coat back of spoon.

Remove garlic clove and sprig of thyme, season with salt and pepper to taste and add chopped chives.

 

Serve with grated Parmigiano.

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