Thursday, July 7, 2016

Mushroom Risotto with Fried Brie


40.00 ml Oil
0.50 Gms Onion
0.320 Gms Risotto rice

5gms Gms salt
60 Ml White wine
500 Ml Stock Vegetable

5 Gms Thyme herb
2 Gms Black pepper
160 Gms Butter
100 Gms Parmesan
600 Gms Button mushroom
80.00 ml Olive oil
10 Gms Parley
5 Ml Truffle oil
20 Gm Brie
10 Gm crumb

1. Crumb the brie and freeze it.
2. Heat up pan, add olive oil and finely chopped onion. Sauté till translucent. Add risotto rice sauté for a minute.
3. Deglaze with white wine, Wait till the wine evaporates; add a ladle full of vegetable stock.
4. Keep on adding vegetables stock till the risotto gets half done, then add mushroom puree and stir regularly.
5. Once rice is 70 % done add sautéed mushrooms with salt, black pepper, chopped thyme.
6. Reserve sautéed wild mushroom to add as a garnish.
7. Finish the risotto with, parmesan, butter knob, chopped parsley. Mix vigorously till emulsion is formed.
8. Drizzle few drops of truffle oil on top of risotto.
9. Fry the crumbed brie.
10. Plate it in a pasta plate garnished with fried brie.

Recipe Developed & Created By Chef Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Ashish Bhasin

Executive Chef at Trident, Bandra Kurla

Read more about Chef Ashish Bhasin

You can connect with Chef Ashish Bhasin on his social media handles - 
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram @chefbhasin

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