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The Project - Our Chefs
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Risotto with Porcini, Leeks & Amarone Reduction
Ingredients
Server 4
- Rice, carnaroli 11 ounces
- Amarone, reduced 1 bottle
- Scallion, minced 1 each
- Bay Leaf 1 each
- Butter 1 ½ ounces
- Thyme To taste
- Honey 1 tsp.
- Red Tropean Onion, minced 1 each
- Leeks 4 each
- Olive Oil, extra-virgin As needed
- Porcini Mushrooms, sliced thin 7 ounces
- Parmigiano 5 ounces
- Saffron a few strands
- Salt To taste
- Creole Pepper To taste
- Prosciutto Crudo, cubed 2 ounces
- Garlic, smashed 1 clove
- Dried Mushroom Vegetable Broth 1 liter
Preparation
1. Clean the porcini mushrooms and slice fine. In a large saucepot prepare the base with the scallion, bay leaf, thyme and butter; sautè and add wine as needed. Boil the wine and add honey to correct the acidity, creating a wine “cream”.
2. In a separate saucepan, sweat the Tropea onion with the garlic and some olive oil. Add the rice to the cooked onion and toast. Add the mushroom vegetable broth in parts and continue cooking.
3. In a separate pan sweat the leeks with some olive oil. Add a little broth, season with salt and pepper and add the saffron. When the leeks are tender, blend them into a puree and keep hot.
4. When the rice begins to boil, add the sliced porcini mushrooms and when they are half cooked add all but 4 Tbsp. of the amarone reduction.
5. To serve: spoon the leek sauce onto a plate forming a “mirror”. Mount the risotto with parmigiano cheese and oil and spoon onto the center of the plate. Finish with a drizzle of wine sauce.
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