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Κυρίως
Creamy Green Risotto
Barly risotto, with spring veggies, baked mushrooms and a beurre blanc sauce
Barly risotto, with spring veggies, baked mushrooms and a beurre blanc sauce
Χρόνος μαγειρέματος
30 λεπτά
Χρόνος προετοιμασίας45 λεπτά
ΜερίδεςΜερίδες 10
For the Barley Risotto
- barley 250 g
- shallot 1
- white wine dry 75 g
- vegetable stock 1000 ml
- Meadowland Single 150 g
- salt
- pepper
- Flora Plant B+tter
For the Garnish
- Salicornia 100 g
- Codium seaweed 50 g
- spinach fine leaves without stems 250 g
- shallot 1
- garlic 1
- Flora Plant B+tter Unsalted 75 ml
- mini eryngii mushroom 30 pieces
For the Gastrique
- white wine dry 300 ml
- white vinegar 150 ml
- shallot diced 2
- Estragon 20 g
- black pepper (whole) 5 g
For the Beurre Blanc
- Meadowland Single 150 g
- Flora Plant B+tter Unsalted cubed 150 g
- salt
- pepper
For the Sweet Sour Radish
- meat radish (green/red/blue) 1
- sushi vinegar 100 ml
For the Chlorophyll
- spinach 100 g
- watercress 100 g
- turnip tops 100 g
- salt
- pepper
To Finish/Plating
- Salicornia (fine stems) 30
- peas 100 g
- oyster leaves 3
- fine watercress 25 g
- blue cornflower 2
- lemon 1
- For the Barley Risotto: Cut the shallot (fine brunoise), and add into a pan with Flora Plant B+tter. Slowly stir fry. Add in the barley, the Meadowland Single and season to taste. Keep aside.
- For the Garnish: Finely chop the salicornia and codium seaweed. Stir fry fine-chopped shallot and garlic. Add the spinach and allow to cook. Season to taste and keep aside. Place a frying pan on a medium heat, add 50g of Flora Plant B+tter and finely chopped shallots. Bake the mushrooms for 2 minutes. Add salt by taste and then add 25g of Flora Plant B+tter.
- For the Gastrique: Pour the white wine, vinegar, shallots, estragon and black pepper into a pan. Bring gently to boil and allow to reduce by 50%.
- For the Beurre Blanc: Add the Meadowland Single to the gastrique, bring to boil and allow to reduce by 50%. Add the Flora Plant B+tter cubes one by one to the pan at a low temperature, keep stirring until an even sauce consistency, then season to taste.
- For the Sweet Sour Radish: Cut the radish very thin with a Japanese mandoline. Put the slices in a vaccum bag with the sushi vinegar, and vaccum.
- To Finish/Plating: Take the risotto and add peas, spinach, salicorinia, codium seaweed and watercress, while heating and stirring. Put 75g of risotto in to the middle of the plate. Divide the baked mini eryngii mushrooms (3 pieces per person). Pour over the foamy beurre blanc (3 tablespoons). Drip the chlorophyll into the beurre blanc. Decorate with the oyster leaves, sweet sour radish, and salicornia (fine stems). Finish off with watercress, blue cornflower petals, and grated lemon zest.
- For the Chlorophyll: Blanch the ingredients for 20 seconds in boiling, salted water. Pour in ice water. Mix very fine in a blender, then pour through a sieve. Season to taste, then transfer to a garnish or squeeze bottle.
