Foraged wild mushroom risotto, wild garlic and truffle – REAL Chefs with Martin Frickel

Another chefing friend of ours that dates right back to the early days of REAL, Martin Frickel is Head Chef at Mathildes at the Heaton Cooper Studio, Grasmere, Lake District. He was previously Senior Sous Chef at 1-star restaurant, The Forest Side, also in Grasmere.

 



 

Foraged wild mushroom risotto, wild garlic and truffle – recipe

INGREDIENTS (serves 4)

  • 400g mixed wild mushrooms
  • 2 small onions diced
  • 4 cloves garlic , minced
  • 100g butter
  • 1ltr chicken stock
  • 800g arborio risotto rice
  • 250ml white wine
  • 160g parmesan, finely grated
  • White truffle oil
  • Black truffle (optional)
  • 400g young kale , chard and spinach (or greens of your choice)
For the wild garlic butter
    • 100g butter
    • 2 cloves garlic, minced
    • 10 wild garlic leaves
For the mushroom puree
    • 400g chestnut mushrooms, finely sliced
    • 2 cloves garlic , finely chopped
    • 400ml chicken stock
    • 2tbsp sherry vinegar


METHOD

Start with the wild garlic butter 

In a food processor combine the butter, wild garlic and garlic. Blend until smooth, season with salt and pepper and reserve for later. This has many uses and can be frozen for use in lots of other meals

Mushroom puree 

Heat a medium saucepan and add the olive oil, fry the chestnut mushrooms on a high heat for 2-4 minutes without stirring to gain a nice dark colour, add garlic and cook for a further minute. Deglaze with the stock and simmer for five minutes until the mushrooms are nice and soft.

Transfer to a blender, blend until smooth, season with salt, pepper and sherry vinegar and reserve .

Risotto

Place a large saute pan on a medium heat. Add the olive oil and butter, sweat the onion without colour until soft, add the garlic and cook for a further two minutes.

Add rice into the pan, coat in the butter and toast for four mins. Season with salt and pepper.

Deglaze with the white wine, add the stock 300ml at a time and keep stirring until all the stock is absorbed.

Meanwhile, in a frying pan saute the wild mushrooms in 1 tbsp olive oil on a high heat gaining lots of colour. Finish with a tsp of the wild garlic butter.

Add 3/4 of the mushrooms to the risotto, reserve 1/4 for garnish, add the sliced wild garlic, truffle oil and grated parmesan.

At this stage, remove the risotto from the heat.

Wilt the young greens in 1 tsp of wild garlic butter, season and reserve for plating.

Adjust the consistency of the risotto with more stock and season if required.

To plate

Plate the risotto, top with wilted greens, reserved mushrooms, grated parmesan and a generous amount of truffle. Enjoy with a glass of chilled Real Kombucha Royal Flush.

 


 

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