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WILD MUSHROOM RISOTTO RECIPE BY CHEF SARAH FRENCH

WILD MUSHROOM RISOTTO RECIPE BY CHEF SARAH FRENCH

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Ingredients

Adjust Servings:
1.5 litre Chicken Stock
Olive Oil
40 grams Butter
1 small onion finely diced
2 cloves Garlic finely chopped
1 knob ginger 2 cm piece, finely grated
150 grams porcini mushroom fresh
100 grams enoki mushroom fresh
400 grams Arborio Rice
1 cup White Wine
2 cups parmesan cheese finely grated
2 lemons zested
1 bunch coriander roughly chopped
30 grams Butter
1 splash black truffle oil
sea salt flakes
freshly ground pepper
  • Serves 4
  • Medium

Ingredients

Directions

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Wild mushrooms risotto is a great winter dish. Best served with grilled breast duck and a rich pan jus.

Fresh porcini mushrooms and black truffle oil are available from Waimea Trading in Rushcutters Bay and oyster, shittake and enoki from your local asian grocer. Jus available at T&R Gourmet Butcher in the Cosmopolitan Centre.

How to prepare a wild mushroom risotto dish?

  1. Heat the chicken stock in a saucepan and keep on a low heat.
  2. In a large pan heat the olive oil and butter. Add onions, garlic and ginger. Cook slowly for ten minutes making sure to keep stirring.
  3. Add the mushrooms and continue to cook for another five minutes. Take the mushrooms out of the pan and set aside.
  4. Add another tablespoon of olive oil to the pan and turn up the heat. Add the rice and cook for a few minutes until the rice is hot. Remember to stir the rice occasionally.
  5. Add the white wine and continue to stir until all of the liquid has cooked into the rice.
  6. Ladle the stock into the rice a cup at a time whilst continually stirring the dish.
  7. Once all of the stock has cooked into the rice add the mushrooms back into the rice.
  8. Add the parmesan, lemon zest and now season with the salt and pepper.
  9. Cover the dish and let stand for 5 minutes.
  10. Finally add the butter, coriander and a splash of black truffle oil. Taste again and adjust seasoning according to your taste.

Sarah French

When you think of Prada, Hermes, Louis Vuitton and Gucci you immediately think of high fashion couture. When you speak and savor the healthy morsels of Sarah French you travel the world of bespoke food couture.

Sarah French has been captivating the magical powers of food for almost two decades, electrifying palettes with simple, inspired food pleasures that you have never tasted before whilst sending you wild with passion. Prior to launching her boutique catering company Sarah has spent many years working her prowess skills at a range of Sydney’s “Hot” restaurants such as Astral, Sean’s Kitchen and Mezzaluna.

Exotic world destinations have also been Sarah’s playground for many years, extensively extracting different cultural influences, flavours and cooking techniques, working aboard luxury Nuevo Rich “Mega Yachts” in Australia, New Zealand, Monte Carlo and Europe and still finding the time to teach locals new culinary skills in the Indian Himalayas.

Today you will find this young vibrant chef at numerous savvy soirées working the floor with her team like Fred Astaire and Ginger Rogers. Rest assured that Sarah and her internationally trained team will be cooking up a storm and sending you wild with passion for their unique and creative cuisine. Welcome to world of Sarah French Bespoke Food Couture.

Inquiries for Sarah French for interviews, appearances and brand endorsements Contact:

Joey Sulfaro Email: joey@satelliteagency.com or visit our web site www.satelliteagency.com

Satellite Agency Inc.

Sydney • Beverly Hills

Australia Phone : 02 9929 9929

Australian Mobile: 0409 887 788

USA Office Phone: +1 310 666 7030

 

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