Three grain risotto with pan-roasted salsify, shiitake mushrooms and vanilla-hazelnut foam

Name: Three grain risotto with pan-roasted salsify, shiitake mushrooms and vanilla-hazelnut foam
Cuisine: United States
Ingredients: 40 g unsalted butter; ½ vanilla pod, split and seeds removed (see PG TIPS); 100 ml whipping cream; 100 ml skimmed milk; 2 tablespoons whole hazelnuts; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons whipping cream; 1 tablespoon mascarpone cheese; 25 g freshly grated castelli vegetalia (parmesan-style cheese); 25 g freshly grated castelli vegetalia (parmesan-style cheese); 650 ml good vegetable stock, hot; 4 tablespoons dry white wine; 50 g vialano nano risotto rice (or similar variety); 2 shallots, finely chopped; 250 g salsify, peeled; 120 g shiitake mushrooms, thickly sliced; 50 g unsalted butter; 1 tablespoon olive oil; 75 g wild rice, soaked overnight; 50 g spelt

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

The idea of using different grains in the risotto stems from a similar dish served at the superb Union Square Cafe in New York. The combination of the grains adds a wonderful nutty flavour and of course it is very healthy. I sometimes add fontina to the risotto instead of parmesan and mascarpone cheese.

Ingredients

75 g wild rice, soaked overnight
50 g spelt
50 g

Americas
United States
Pasta
Vegetarian
New York

Method

Cook the wild rice in boiling water for 50-60 minutes or until tender. In a separate pan, cook the spelt in boiling water for 30 minutes or until tender. Drain both grains and set aside.

Heat 20 g butter and the olive oil in a pan, add the salsify and cook over a moderate heat for 4-5 minut