HomeRecipesCook Along with Chef Deniz: BC Morel Risotto With Fresh Romano Beans
Cook Along with Chef Deniz: BC Morel Risotto With Fresh Romano Beans
August 20, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.
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:
In a 12’’ heavy pan toast the rice dry until fragrant for about 2 minutes on medium heat.
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.
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.