Asiago & Mushroom Risotto with Truffle Foam

Main Dishes, Side Dishes
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Ingredients for 10 portions
  • For the risotto
  • 250 g QimiQ Sauce Base
  • 50 g Shallot(s), finely chopped
  • 60 g Olive oil extra virgin
  • 225 g Risotto rice
  • 120 ml White wine
  • 700 ml Chicken stock
  • 120 g Asiago cheese, grated
  • Salt
  • White pepper, ground
  • 30 g Shiitake mushrooms
  • 30 g Porcini mushrooms
  • 15 g Morel mushrooms
  • For the truffle foam
  • 300 g QimiQ Sauce Base
  • 25 ml Truffle juice
  • 25 ml Sabatino White Truffle Oil
  • 30 ml White balsamic vinegar
  • 6 Egg yolk(s)
  • Salt
  • White pepper, ground
  • 5 g Parsley, finely chopped
Method
1.
For the risotto: saute the mushrooms and set aside.
2.
Saute the shallots in the olive oil. Add the rice and sauté until fragrant and has a nutty smell while stirring constantly with a wooden spoon.
3.
Add the white wine and stir until the liquid is absorbed.
4.
Add just enough chicken stock to cover the rice. Keep stirring throughout the process.
5.
At the end when the rice starts to get tender, add the QimiQ Sauce Base, cheese and the previously sautéed mushrooms.
6.
For the truffle foam: simmer the truffle juice. Add the QimiQ Sauce Base and heat for 2 minutes.
7.
Add the rest of the ingredients, bur mix and strain if needed.
8.
Fill into an iSi bottle and charge. Hold at 140-145°F in a water bath away from the bottom of the vessel.
9.
Serve the risotto topped with the truffle foam, chopped parsley and shavings of Asiago cheese.