Shiitake mushroom, organic spinach, and kale risotto with gremolata and white truffle oil recipe by Bruce Jack.
Ingredients
olive oil
1 onion, finely diced
3 shallots, finely chopped
4 leeks, finely chopped
2 cloves garlic, finely chopped
verjuice
shiitake mushrooms, cut into eighths
350 g spinach
200 g kale
250 g Arborio rice
2 litres vegetable stock
50 g soft goat's cheese
fresh flat-leaf parsley, finely chopped
2 radishes, finely chopped
zest of 2 lemons
juice of 1 lemon
5 ml white truffle oil
Recipe
Serves 8
Using a heavy-based saucepan, cover the base with olive oil. Heat to medium and sweat the onion, shallots, and leeks until well cooked. When almost done, add the garlic.
When the small cuttings of the mixture begin to burn, add a generous dose of verjuice to deglaze. Switch off the heat.
In a frying pan, cook the mushrooms on high heat until very well done. Just before they are about to burn, add a generous amount of verjuice, which will be absorbed by the mushrooms and help to deglaze the pan.
Add mushrooms to the onion mixture in the saucepan.
Using the deglazed frying pan, add a splash of olive oil and wilt the hand-torn spinach and kale over medium heat.
Turn the heat back up to high for the mixture in the saucepan. Add the rice and stir for a few minutes, making sure the rice doesn't stick to the bottom of the pan.
Add a few ladles of vegetable stock to cover the rice. Stir every couple of minutes. Keep adding the stock in small quantities until the rice is cooked, 15-20 minutes. Add the wilted spinach and kale towards the end and mix in.
Remove the saucepan from the heat and stir in the goat's cheese.
To make the gremolata, mix the chopped parsley and radishes, lemon zest, lemon juice, and truffle oil.
Serve the risotto hot in bowls, liberally sprinkled with gremolata. Use a sprig of parsley and a couple of paper-thin slices of radish to garnish.
Wine Pairing
Flagstone Mary Le Bow [red blend]