Oat Risotto ala Remy

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A new perspective to risotto. Using oats. Delicious and full of summer. Using the taste of garden peas add to the nice oat flavour. With seafood, mushrooms, meat. give this recipe your own twist. Rembember timing is key to leave minimal chew and not get super soggy risotto.

    Ingredients

  • 100 grams of dried porchino mushroom or 400 grams of fresh porchino mushrooms some diced and other finely shaven with a truffle slicer. This makes the mushrooms melt in your risotto.
  • 50 grams charlotte finely chopped
  • 30 grams of butter (unsalted) and 30 grams/2 Tbspn of olive oil
  • 100 grams of steel oats (not instant oats!
  • 1000 Ml stock ideally vegetable or fish stock when you use seafood!!keep it warm (80 degrees) and slowly simmering away!! The oats will absorb it faster. Use fresh stock!!
  • 100 Ml dry white wine or a nice sparkling wine. Rembember use decent wine to cook with!
  • 15 grams or 2 cloves of finely shaven garlic. Use a truffle slicer
  • 75 grams of shredded swiss alpine cheese or parmesan cheese ideally 18 - 24 months old
  • 300 grams of garden peas. Cooked in salt water. Pureed.
  • 100 grams Morelle mushrooms, porchini and other mushrooms for decoration. Washed and fried in a little oil and seasoning
  • 100 grams small green beans, just cooked with a crunch, seedless chopped tomatoes for plate decoration and freshness
  • Use anything pretty you like such as small vegtables.
  • Optional: 200 grams or more of raw shrimp. Alternative lobster, langoustine etc. If you use seafood use a good vegtable or fish stock. This is a good alternative to the mushroom version
  • Optional: 5 grams of fresh rosmarin and 5 grams of thymian chopped finely (For the mushroom version only).Add towards the end or when used as a powder add with the onions.
    Important the risotto is not dry let the oats work and keep stiring (mentioned this already but it is really important) The risotto needs to shine and add the liquid little by little. It is ok when a little runny the oats will absorb the liquid. It should be a little runny at the end and not super firm!

Preparation

1Prepare all the ingredients ready to use. Mise en place is key

2Melt the butter add the olive oil and slowly glace the diced onions for 5 minutes. add the oats and glaze everything for 5 minutes.

3Add the wine little by little and wait until the oats hav obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !! This is important gently stirring the oats!! Add the garlic before the stock if you like a more present flavor if not add it after this onions it will mellow down.

4Add a quarter of the stock and keep stirring untill the oats absorb the liquid. Becareful not to add too much liquid. This process takes around 15 - 20 depending on the oats you use. The oats should have a light bite

5Gently stir in the shaven or shredded swiss or parmensan cheese,optional parsley, rosmarin and thymian. Take 75% of the shaven mushrooms and add just before serving mix it in gently. The rest is added on top. Important it needs to be shaven thin! Go and serve either with champagne or a broad shouldered French/Italian red. Medoc reds lend themselves very well for this type of risotto. Alterntive add some Last step around 200 grams pea puree to the risotto. stir in gently. Add liquid if too firm. You should have a nice green color. Make it pop! Add pepper and salt as desired at the end add you do not want to overseason.

6 The optionals: Fry the room temperature shrimp quickly if to ensure they are juicy.

 

Enjoy! The best way to enjoy this is ofcourse with fresh porchini mushrooms or morelle mushrooms or shrimp. Place the risotto and decorate with different vegetables with a small crunch and or the seafood. . When you can Brown the larger chunks of mushroom in a pan quickly without fat to give them some color and flavor is a nice technique.

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