Risotto with Foraged Mushrooms
Truffle Crema, Soft Poached Egg, and Parmesan

By Executive Chef Jesse Souza of Six Seven Restaurant & Lounge

Serves 4 as an entree, 6-8 as an appetizer

Risotto Base

• In heavy bottomed wide pot, sauté shallot until just softened. Add dry rice and toast lightly, 2-3 minutes. Add white wine and a little salt, stir and cook wine until dry. Begin to add hot stock to just cover the rice, stirring constantly. Season with salt in very small amounts throughout the cooking. Continue stirring and adding stock until rice is creamy and toothsome, with a slight al dente edge to it (this stage ends here, and will continue below with the foraged mushroom preparation).

Truffle Crema

• Combine all ingredients for crema in blender; blend until smooth. Reserve.

Mushroom Garnish & Plating

• Plating:
• Heat pan over medium high heat, add olive oil, swirl to coat, add mushrooms; season well with salt and pepper. Stir and toss pan to begin getting some caramelization on mushrooms. Add garlic and shallot, stir/toss well. Add a small splash of hot stock if needed to keep the pan moving. Fold half the mushrooms into the prepared risotto; add the ricotta, butter, and parmesan to taste - the risotto should be well-salted, creamy, and rich. For plating, spoon some truffle crema on the bottom of each plate. Spoon risotto over the crema, then top with mushrooms. Make a small indent in the center of risotto, fill with a little more truffle crema, and top this with a hot poached egg. Season egg with salt and fresh pepper; garnish the dish with chives and shaved parmesan. Serve immediately.

Click here to see Chef Souza's tip

April 2017