Risotto with chanterelles and dill jelly
4 servings
40 minutes
Risotto is prepared in the most textbook way: from arborio rice with white wine and constant stirring. Chanterelles are added to it in two ways. First - into the thick of the rice boiling in the broth to give it a forest aroma, then - fried separately and put on top as a decoration. But the main hocus-pocus Andrey Zhdanov, chef of the Modus restaurant, leaves for the end, decorating the finished risotto with a thin spiral of dill jelly. This decor looks fantastic, and if you really want to repeat it at home, then there is nothing impossible in the technology, you just need to prepare a pastry syringe and a dish with ice in advance so that the spirals instantly harden.
1
Prepare dill jelly in advance. Boil 200 ml of water, remove from heat and add dill to the water. Cool slightly and blend with a blender. Then strain through a fine sieve and cool completely.
- Dill: 50 g
- Water: 200 ml
2
Add agar-agar, whisk until fully dissolved and bring to a boil. Let cool to 90 degrees. Fill the resulting mixture into a pastry syringe, quickly cool completely on ice and place in the refrigerator.
- Agar-agar: 4 g
3
Finely chop the onion and garlic, and sauté in a large deep skillet with a mixture of olive and butter until translucent.
- Shallot: 20 g
- Garlic: 5 g
- Olive oil: 30 ml
- Butter: 50 g
4
Add 100 grams of chanterelles and mix. Pour the rice into the cooking mixture, quickly fry while stirring until the rice becomes transparent.
- Chanterelles: 150 g
- Arborio rice: 80 g
5
Pour in white wine and reduce it to half its volume.
- Dry white wine: 50 ml
6
Start by adding vegetable broth one ladle at a time to the rice, stirring constantly and waiting for the liquid to be absorbed before adding the next portion. Cook the rice for 14-17 minutes until al dente.
- Mushroom broth: 250 ml
7
Stir in the parmesan and remove the risotto from heat.
- Grated Parmesan cheese: 15 g
8
Fry the remaining chanterelles separately in a mixture of olive and butter until cooked.
- Chanterelles: 150 g
- Olive oil: 30 ml
- Butter: 50 g
9
Place the risotto on a plate, garnish with chanterelles, and before serving, squeeze dill jelly from a syringe onto the surface of the risotto.
- Dill: 50 g
