- 50g dried wild mushrooms, porchini, oyster, shiitake
- 200ml boiling water
- 25g butter
- 3 shallots
- 1 clove garlic
- 200g risotto rice
- 1 tspn essential cuisine mushroom glace/stock
- 25ml olive oil
- 50g carrot brunoise(fine dice)
- 50g leek brunoise
- 50g tomato brunoise
- 50g shallot brusoise
- 20ml essential cuisine premiere vegetable jus (diluted as per instructions)
- 6 pieces of chargrilled artichoke in oil
- 54g nihon shokken tempura mix
- 35g water
- Oil for deep frying @180 degrees
- Baby basil or roquette to garnish.
Wild Mushroom Risotto with Minestrone and Tempura Artichockes
Wild Mushroom Risotto with Minestrone and Tempura Artichockes
A perfect recipe for a meat-free monday special
Ingredients
Method
Pour the boiling water into a bowl and add the dried mushrooms. Leave to steep and rehydrate for 10 minutes. Keep the mushroom flavoured water after soaking.
Sweat off the shallots and garlic in the butter until soft, add the rice and stir. Add the mushroom water/stock and bring to the boil then reduce to a simmer. Cook for 15 minutes on a low-medium heat until rice is cooked through and glossy.
Chop the rehydrated mushrooms and stir through the risotto, keep warm
Meanwhile, sweat off all the brunoises in the olive oil and add the vegetable jus.
Drain the artichoke pieces and mix the tempura powder with the water. Dip each piece into the batter and deep fry for 3 minutes until golden
Place the risotto in the centre of the deep dish and pour the brunoise soup around, then arrange the artichoke on top of the risotto.
Garnish with baby roquette or basil sprigs if you wish.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
