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CDWM SA - Ep.2 - Greg - Starter

Greg's Porcini Risotto with Crispy Beetroot Sticks

Ingredients

Serves: 4 people

Preparation time: 60 min

  • 1 pkt dried porchini mushrooms
  • 1 punnet mixed mushrooms
  • 5 tbsp olive oil
  • 1 white onion, large
  • 1 stick salted butter
  • 1 cup white wine
  • 50m fresh cream
  • 1 pkt beetroot juliennes
  • 2 cups vegetable stock
  • 1 bunch celery
  • 500g arborio rice
  • 1 block parmesan cheese
  • 1 cup all-purpose flour
  • 1 pkt micro herbs
  • pinch salt and pepper

Preparation method

  • Finely dice onions and celery.
  • Add onions, celery and garlic to pan with olive oil.
  • Add rice, stir slowly.
  • Add porcini and mixed mushrooms to the pan.
  • Slowly pour in white wine and vegetable stock, continue stirring.
  • Add cream and a knob of butter.
  • Once desired consistency is reached, add parmesan.
  • Heat oil.
  • Dust beetroot in flour.
  • Fry the beetroot, then place on kitchen roll to drain.
  • Serve risotto in bowls, topping with crispy beetroot and micro herbs.