Cep Risotto, apple, Madeira and tarragon
- Main
- Medium
- 4
- 5 hours 30 minutes
PT5H30M
This cep risotto is garnished with pearls of Madeira jelly, made by pipetting Madeira mixed with gellan gum into vegetable oil. It looks very advanced, but as long as you have the right gellan gum, it's actually fairly easy to do at home. The tarragon oil needs a full day to infuse, so be sure to start a day in advance.
Ingredients
Chlorophyll Oil
- 500g of grapeseed oil
- 50g of spinach
Tarragon Oil
- 250g of fresh tarragon
Madeira Jelly
- 400g of Madeira
- 100g of cane sugar
- 3g of gellan gum type F, low acyl
- 1l vegetable oil, frozen
Tarragon, Apple, Madeira Dressing
- 1 bunch of tarragon , diced
- 1 Granny Smith apple , cored and diced
- 2g of Maldon salt
Puffed Wild Rice
- vegetable oil, for deep frying
- 200g of wild rice
- 5g of salt
- 20g of nutritional yeast
- 10g of cep powder
Mushroom Stock
- vegetable oil, for cooking
- 2 carrots , peeled and cut into 2cm pieces
- 5 shallots , peeled and cut into 2cm pieces
- 1 leek , trimmed and cut into 2cm pieces
- 1 celery , trimmed and cut into 2cm pieces
- 4l water
- 1kg dried shiitake mushrooms
- 100g of white miso
- 100g of dark soy sauce
Risotto Cooking
- vegetable oil
- 3 shallots , peeled and finely hcopped
- 500g of Vialone Nano risotto rice
- 250g of white wine
- salt
Cep Purée
- 600g of frozen ceps
- 250g of butter
- 1 garlic clove
- 300g of double cream
- 10g of cep powder
- 5g of salt
Sautéed Ceps
- 4 ceps
- butter , for cooking
- 1 sprig of fresh thyme
- 1 garlic clove
- salt to taste
For finishing
- 200g of Parmesan , grated
- 200g of butter
- chopped chives
Equipment
- Sous vide bags
- Squeezy bottle
Method
The day before serving, place the vegetable oil for the Madeira jelly in the freezer
- 1l vegetable oil, frozen
Prepare an ice bath for the chlorophyll oil
Heat the grapeseed oil to 60°C, then blend for 4 minutes in a liquidiser with the spinach
- 500g of grapeseed oil
- 50g of spinach
Transfer the oil to a sous-vide bag, and submerge the bag in the ice bath
Once cool, strain out the spinach. Transfer the oil the freezer, and freeze for around 2 hours. After 2 hours, any water in the oil will solidify, and stick to the tray. Pour off the chlorophyll oil and pass it through a fine sieve
Blend 500g chlorophyll oil with the tarragon. Infuse for 24 hours
- 250g of fresh tarragon
The next day, strain and filter the tarragon oil. Leftover tarragon oil can be stored in the freezer
For the Madeira jelly, bring the wine, sugar and gellan gum to the boil. Take off the heat and allow to cool slightly, then transfer to a squeezy bottle
- 400g of Madeira
- 100g of cane sugar
- 3g of gellan gum type F, low acyl
Drip the mixture into the frozen oil so that it forms little pearls. Strain the pearls through a fine sieve, and rinse them with warm water to remove all the oil. Set aside
Mix the tarragon, apple and salt with the Madeira pearls and 100ml tarragon oil
- 1 bunch of tarragon , diced
- 1 Granny Smith apple , cored and diced
- 2g of Maldon salt
For the puffed wild rice, first heat the oil to 200°C
- vegetable oil, for deep frying
Add the wild rice, and then quickly remove as soon as it puffs. Drain in a sieve, and season with salt, nutritional yeast and cep powder
- 200g of wild rice
- 5g of salt
- 20g of nutritional yeast
- 10g of cep powder
For the mushroom stock, first sweat off the vegetables in the oil in a large stockpot. Add the water to the pot along with the mushrooms and miso, and bring to a simmer. Simmer for 1 hour
- vegetable oil, for cooking
- 2 carrots , peeled and cut into 2cm pieces
- 5 shallots , peeled and cut into 2cm pieces
- 1 leek , trimmed and cut into 2cm pieces
- 1 celery , trimmed and cut into 2cm pieces
- 4l water
- 1kg dried shiitake mushrooms
- 100g of white miso
While the mushroom stock cooks, sweat the shallots for the risotto in oil until they are tender
- vegetable oil
- 3 shallots , peeled and finely hcopped
Add the rice and toast with the shallots. Add the white wine and simmer until it reduces to nothing
- 500g of Vialone Nano risotto rice
- 250g of white wine
After 1 hour, add the soy sauce to the mushroom stock and then pass the stock through a fine sieve
- 100g of dark soy sauce
Add the hot mushroom stock into the risotto ladle by ladle
Simmer for around 13-15 minutes, or until the rice is tender. Season with salt
For the cep purée, sweat the mushrooms and the butter together until golden. Add the garlic, and mix for a minute or so
- 600g of frozen ceps
- 250g of butter
- 1 garlic clove
Add the double cream and bring to the boil. Add the cep powder, and then blend until smooth. Season with salt
- 300g of double cream
- 10g of cep powder
- 5g of salt
When ready to serve, sauté the halved ceps in butter with thyme and garlic. Drain and season with salt
- 4 ceps
- butter , for cooking
- 1 sprig of fresh thyme
- 1 garlic clove
- salt to taste
Warm 4 bowls for serving the risotto
Dress the risotto with the tarragon, apple and Madeira dressing, puffed rice, chopped chives and sautéed ceps
Go to Comments
Cep Risotto, apple, Madeira and tarragon
