Cook Along with Chef Deniz: BC Morel Risotto With Fresh Romano Beans

BC Morel Risotto With Fresh Romano Beans

Yields: 2 portions.

Ingredients:

• 200gr fresh morel mushrooms, or 100gr dried, rehydrated in hot water
• 3 shallots, fine diced
• 4 cloves, minced
• 250ml arborio rice
• 15ml dried morel powder
• 200ml fresh romano beans, shucked and cooked tender in salted water
• 5 sprigs of thyme
• 1 larger sprig of rosemary
• 750ml vegetable stock
• 1 larger, ripe heirloom tomato, grated coarse
• 100ml butter
• 30ml fine sherry vinegar
• 100ml white wine
• 20ml miso paste
• 1 chunk Parmesan Reggiano
• 10ml white truffle oil, optional
• 30ml Italian parsley, coarsely chopped
• 30ml leeks, sliced thin, white part
• 10ml chives, diced fine

Instructions:

1. In a 12’’ heavy pan toast the rice dry until fragrant for about 2 minutes on medium heat.
2. Reserve to the side. Melt 50ml of butter in the same skillet, add shallots, thyme, rosemary, garlic and cook until translucent. Add the morel mushrooms, sauté further 2 minutes, season with salt. deglaze the pan with sherry vinegar, cook dry, and repeat the same process with white wine. Add the rice, grated tomato, half of the romano beans, morel powder and 250ml hot stock and simmer on medium high heat. Once the rice kernels are visible, gradually add 50ml stock at a time, stirring the whole time, ideally.
3. Once the rice is tender to the tooth, but still with a great bite add miso paste, leeks, parsley, check and correct seasoning. Add the truffle oil if using, add 30ml freshly grated parmesan. Garnish this with the rest of the romano beans and chives, serve.

Prep Time: 25 Minutes

Cook time: 30 Minutes