Kosher Side Dishes
|Risotto with Mushroom Ragout & Truffle Oil|
Adapted from a recipe by Executive Chef David Kolotkin, Solo Restaurant, Manhattan.
Yes, risotto is time consuming to prepare, and this version is long. However, once you get the hang of it, the method is actually simple and the results are truly superb. Before you begin, have all of your ingredients ready and prepped.
Turn off flame, and add brandy to mushrooms. Place pan back on the heat and reduce the brandy by half.
After brandy has reduced, add 2 cups of chicken stock and reduce by 3/4ths. Remove from heat and reserve half of the cooked mushrooms.
In another pan, heat oil and sweat onions until soft and translucent. When onions are sweated, add the Arborio rice and gently toast for 3-4 minutes. Stir in white wine and let the rice absorb it while continually stirring. A wooden spoon or silicone spatula is recommended for this.
On low flame, stir and simmer rice and wine; Then slowly start to add the warm chicken stock to the rice 1/2 cup at a time until the liquid is absorbed by the rice. Keep adding the stock 1/2 cup at a time until the rice is cooked and no stock remains. Make sure to continuously stir the rice to ensure it cooks evenly and doesn’t scorch. Season rice with salt to taste.
Just before serving, add the pureed mixture to the rice, and bring it back up to temperature. Gently fold in the white truffle oil. Adjust seasonings if necessary.
Place cooked risotto on plates and top with the reserved mushrooms.
Yield: Servings: 6 appetizers or 4 entrees
*Chef Kolotkin advises that If kosher truffle oil or fresh truffles are unavailable, just omit.
Recipes: Side Dishes, Risetto, Parve, Kosher