Hazelnut risotto ‘mixed grill’
This dish is a collection of three elements: a risotto, a skewer with spicy sprouts and panfried mushrooms. Let’s start with the sprouts.
Sprouts
There is a very basic method I use to grill my sprouts. It is the same method I use to grill pieces of meat.
Pre-heat your oven to 180 degrees Celsius.
Make the really simple garlic - chili oil recipe in the oven.
Clean the sprouts (if needed) and make them approximately the same size. Make sure they are dry and put them in a bowl (a handful per person).
Coat them with the chilli-garlic oil, salt and pepper
Place baking paper on baking tray. Make single layer sprouts
Grill in oven until brown and crispy (10-15 minutes), turn halfway. Cool them quickly when not eating straight away. Make sure they keep a good bite!
Skewer them when and use to decorate a hazelnut risotto (just preheat in oven at 100 degrees before serving,
You can also use them as they are or make a Brussels sprouts Quiche. Just use spicy grilled sprouts in this recipe, and don’t quarter them. I found a BBQ recipe which seems delicious.
Umami mushrooms
Ingredients
2 king oyster, king trumpet, or eryngii. If you can’t find those, buy 6-8 pretty oyster mushrooms
drop of oil, sprig of thyme.
Method
Carefully slice the mushrooms in half lengthways. Lightly score a 5mm diagonal crisscross pattern into the cut side of the mushrooms. This will help the mushroom cook more evenly as well as allowing the seasoning to thoroughly penetrate the flesh. (if using oyster, then simply clean them
Place a pan over a high heat. Once the pan is almost smoking, add a drizzle of oil and the mushrooms cut-side down. Turn the heat down to medium.
Cook for 3–5 minutes depending on the size of the mushroom, until they turn a nice golden colour, push them down if they curl a little bit,
Add (plantbased) butter or olive oil to the pan. Once melted, add the thyme and garlic and season with salt
Turn the mushrooms over and baste with the foaming butter until they are cooked all the way through
Drain on kitchen roll, sprinkle with flaky sea salt and serve hot
Hazelnut risotto
There is nothing wrong with using someone else’s recipe. This one by GORDON RAMSAY is tried and tested. I add 150 grams cubes of peeled turnip (knolselderij) at the beginning to make it lighter. And are wondering what sauté-ing is? Check the video. The most important thing to create a creamy risotto is not adding cheese or cream, during the process. It is to buy the right Bomba rice, use hot stock and stir, with a wooden spoon, activate the starch! so if you want a vegan risotto you simply don’t sprinkle the cheese on top.
Serve the risotto in a ring (and remove the ring). Push it into th shape and you will have a tight little tower that you can use to put some herbs with dressing on and ofcourse your sprouts and oyster mushrooms. The dish below is decorated with crisps made of turnip. Adds a nice crunch.