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Garbanzo bean and morel mushroom risotto
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
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