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Cuisine Quest: A seasonal garbanzo bean and morel mushroom risotto from Log Haven restaurant

Published May 31, 2012 10:03 am

Cuisine quest • A seasonal risotto from Log Haven restaurant.
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

With Memorial Day behind us, summer is nearly here. And the season offers a perfect time for a drive or hike in one of Utah's many forests where you might come across wild mushrooms. Remember, never eat a wild mushroom until you're sure it's not poisonous.

If you head up Millcreek Canyon, you might want to stop in at Log Haven, which recently unveiled its new summer menu. Today's recipe comes from Chef David Jones, who serves seasonal side dishes featuring morel mushrooms.

Requests • Barbara Russo remembers shopping with her mother and stopping into the Olympus Tea Room at Makoff (210 E. South Temple) to have the chicken salad sandwich. She would like the recipe.

Debra Barlow would like the recipes for the Marinara sauce and the house salad dressing from the now-closed Spaghetti Mama's restaurant.

While attending Brigham Young University, Sara Dean remembers the scones and halibut served at Provo's Riverside Cafe.

Christine Nelson and her husband used to eat lunch at Wainwright's on 264 S. State Street in the 1970s, and she's seeking recipes for the little banana cream pies and meat pies with gravy.

Sally Beesley is looking for the lasagna recipe from Le Parisien.

Jacob Johnsen is still "in desperate need" of the chocolate chip cookies that ZCMI used to sell.

Send requests to kdirmyer@sltrib.com or c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101. —

Garbanzo bean and morel mushroom risotto

Tomato water

Prepare one day ahead:

5 pounds very ripe tomatoes, pulsed and strained overnight through a chinoise

To this add:

1 finely chopped shallot

1 clove, finely chopped

1 teaspoon fresh lemon juice

Sea salt to taste

1 sprig of thyme, finely chopped

Risotto ingredients

6 cups hot chicken stock

1½ cup arborio rice

3 tablespoons olive oil

¼ cup diced celery

¼ cup diced onion

¼ cup diced carrots

½ cup white wine

1 cup blanched garbanzo beans

1 cup cooked morel mushrooms

¼ cup cooked uncured turkey bacon

1⁄3 cup grated Pecorino

2 tablespoons Grana Padano

2 tablespoons crème fraiche

Salt and while pepper to taste

In a saucepan, warm the olive oil and sweat the mirepoix (celery, onion and carrots). Once the mirepoix has softened, add the rice, stirring until the rice turns brighter white without putting any color on.

At this point, add the wine, stirring until the wine has been absorbed. This will help seal the starches for a slower release.

Slowly add the chicken stock — about a half cup at a time until the stock has been absorbed. Continue this process, adding more stock. Add the morels and garbanzos with the last cup of chicken stock.

Finish with crème fraiche, Pecorino, Grana Padano, uncured turkey bacon and seasoning.

To plate the dish, divide the tomato water into 4 warm bowls or about 3 ounces each and spoon the risotto into the bowl.

Makes • 4 servings

Source: David Jones






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