When compared to my free-form cooking wife, I generally closely follow recipes when I cook. But recently I have been trying to break that trend by doing some creative dishes, sans recipe. I even bought a fantastic book, Culinary Artistry, which I will review at some time in the future.
So, the other night I was watching Gordon Ramsay's Best Restaurant and the winning team created a potato risotto dish that I was determined to recreate. And best of all, they only described the ingredients, not quantity and technique - so a perfect opportunity to branch out from well documented recipes.
You'll notice that there is no rice in this recipe as the potato adds the required starch. I've done the dish twice now and after a little refinement it's getting rave reviews.
A word of advice - get a good mandoline, not only for this dish, but for cooking in general. The potato grains are near impossible to do without one. But any dish that has julienne or brunioise vegetables basically requires one. Trust me, you'll thank me.
(apologies, this photo was from my first attempt where the portion was too large and my dice wasn't fine enough. The second attempt was much better - but they both tasted spectacular!)
Ingredients (4 entree portions):
- 1 large starchy potato
- 1 bunch of rosemary
- A handful of porcini mushrooms, rehydrated
- 6 button mushrooms
- 2 shallots
- 3 cloves of garlic
- 1 cup white wine
- 1 cup chicken stock
- 2 pats of butter
- Grated parmesan
- Chopped chives
- 1 tsp Rosemary oil
Start by sending the potato through a criss-cross blade in your mandoline. This will create string frenchfry sized pieces. Then dice that potato into small square cubes. Finely dice (and I mean finely) the rosemary, porcini and button mushrooms, shallots, and garlic.
Sweat the shallots in a fry pan with a good glug of olive oil, ensuring they don't brown. After they start to go translucent add the garlic, porcini mushrooms, and potato. Add the white wine and cook until reduced (about 10 minutes).
Add the button mushrooms and rosemary. Add the chicken stock and remaining porcini juice, reduce (about 10 more minutes). Once you have achieved a thick, risotto-like consistency add the pats of butter and a generous grating of Parmesan. Finish with the chives and the rosemary oil.