Winter Chanterelle Risotto with Black Truffle and Smoked Confit Egg Yolk Winter Chanterelle Risotto with Black Truffle and Smoked Confit Egg Yolk
favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 160 g Risotto Rice
  • 3 Shallots
  • 1 Black Truffle
  • 60 g Winter Chanterelles
  • 20 g Dried Porcini
  • 2 Egg Yolk (Burford Browns)
  • 1 litre Good Quality Chicken Stock (or vegetable if required)
  • 100 ml White Wine
  • Fresh Parmesan
  • Black Pepper
Winter Chanterelle Risotto with Black Truffle and Smoked Confit Egg Yolk

This dish is one for special occasions.. Like a Saturday! To me there are few more satisfying dishes to make and eat than risotto, always comforting and so diverse that you can create something to suit most palates.

  1. Take your porcini mushrooms and soak in boiling water for 20 minutes. Once softened carefully drain off the water in to your stock pot with the chicken stock.
  2. Carefully separate the egg yolk from the white and place in a bowl. Cover with clingfilm. Lift up a small piece of the clingfilm then using your smoking gun fill the bowl with smoke and re cover for around 20 minutes.
  3. In a deep sided pan add a splash of olive oil then add the shallots and garlic and gently sweat until softened. Then add your rice and stir until the grains begin to become translucent. Add the wine and cook until almost fully evaporated.
  4. Chop the porcini very finely then add to the rice. One ladle at a time add your stock waiting until almost evaporated before adding the next.
  5. Turn your oven on to 60 degrees then pour olive oil in to a heat proof pan. You will need about a couple of inches in the pan. Carefully place in your egg yolks and cook for around 25 minutes. The egg will literally only be slightly warmed though.
  6. As the rice grains begin to soften test to see if it is to your liking then add a few shavings of your truffle. When the rice is done heat a frying pan and drop in a good knob of butter. As it begins to foam add in the Chanterelles and cook for no longer than about a minute.
  7. Stir in a tablespoon of grated parmesan and a knob of butter then season the risotto with few twists of black pepper.
  8. Time to assemble. Place the rice in the bottom of the bowl and place the egg yolk in the middle. Shave over a little more truffle then arrange the mushrooms around the egg. Finally top with some freshly grated parmesan.


Winter Chanterelle Risotto with Black Truffle and Smoked Confit Egg Yolk Winter Chanterelle Risotto with Black Truffle and Smoked Confit Egg Yolk
favorite
print
like
Winter Chanterelle Risotto with Black Truffle and Smoked Confit Egg Yolk

This dish is one for special occasions.. Like a Saturday! To me there are few more satisfying dishes to make and eat than risotto, always comforting and so diverse that you can create something to suit most palates.

Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 160 g Risotto Rice
  • 3 Shallots
  • 1 Black Truffle
  • 60 g Winter Chanterelles
  • 20 g Dried Porcini
  • 2 Egg Yolk (Burford Browns)
  • 1 litre Good Quality Chicken Stock (or vegetable if required)
  • 100 ml White Wine
  • Fresh Parmesan
  • Black Pepper
  1. Take your porcini mushrooms and soak in boiling water for 20 minutes. Once softened carefully drain off the water in to your stock pot with the chicken stock.
  2. Carefully separate the egg yolk from the white and place in a bowl. Cover with clingfilm. Lift up a small piece of the clingfilm then using your smoking gun fill the bowl with smoke and re cover for around 20 minutes.
  3. In a deep sided pan add a splash of olive oil then add the shallots and garlic and gently sweat until softened. Then add your rice and stir until the grains begin to become translucent. Add the wine and cook until almost fully evaporated.
  4. Chop the porcini very finely then add to the rice. One ladle at a time add your stock waiting until almost evaporated before adding the next.
  5. Turn your oven on to 60 degrees then pour olive oil in to a heat proof pan. You will need about a couple of inches in the pan. Carefully place in your egg yolks and cook for around 25 minutes. The egg will literally only be slightly warmed though.
  6. As the rice grains begin to soften test to see if it is to your liking then add a few shavings of your truffle. When the rice is done heat a frying pan and drop in a good knob of butter. As it begins to foam add in the Chanterelles and cook for no longer than about a minute.
  7. Stir in a tablespoon of grated parmesan and a knob of butter then season the risotto with few twists of black pepper.
  8. Time to assemble. Place the rice in the bottom of the bowl and place the egg yolk in the middle. Shave over a little more truffle then arrange the mushrooms around the egg. Finally top with some freshly grated parmesan.