Easy
4 people
60 min
Frank Oehler
Ingredients:
For the risotto:
300 g risotto rice
1 l chicken broth (as needed)
150 ml white wine
100 g butter, 1 tbsp olive oil
75 g shallots, diced
Thyme & rosemary
75 g – 100 g Grana Padano (aged)
For the Mushrooms:
500 g of brown mushrooms
300 g of chanterelles
500g porcini mushrooms
250 g oyster mushrooms
250 g Shiitake mushrooms
1 small red onion, chopped
1 bunch of chives, chopped
150 g Piedmonts hazelnuts (or pine nuts)
olive oil
For the cherry tomatoes (500 g)
Chili, laurel, garlic, sage, thyme to taste
Pinch of mustard and coriander seeds, crushed
For the saffron Pumpkin slices:
half a Hokkaido pumpkin, cut in 1cm slices
2-3 eggs, whisked
150 g Grana Padano
50 g flour
1 tbsp olive oil, 1 lemon
Pinch of saffron and paprika
Pumpkin oil and seeds
For Grana Padano Wafers:
4 tbsp Grana Padano
Preparation:
For the risotto:
Heat 50 g of butter, oil. Gently fry the shallots then toss the rice and herbs until the rice is nicely glazed. Add the white wine. When evaporated, keep adding ladles of hot broth as needed, until cooked. Towards the end of the cooking time, add another 25-30 g of butter and Grana Padano to taste. Season.
For the mushrooms:
Clean all the mushrooms and chop roughly. Fry the small red onion then add the all the mushrooms, herbs and spices to taste.
For the tomatoes:
Place on a lined baking tray, drizzle with olive oil, pinch of sugar, salt and pepper and herbs. Bake for about 10 min at 170°C until soft and tender.
For the pumkin:
Mix the saffron and paprika with the egg. Marinate the pumpkin slices in the egg mixture.
Coat in the Grana Padano, mixed with the flour, then fry in olive oil. Season and sprinkle some lemon juice on them. Drizzle with a little pumpkin oil and seeds to taste.
For Grana Padano Wafers:
Spread spoonfuls of Grana Padano on backing sheet and bake until melted and golden.
Serve as in photo, topped with pieces of Grana Padano wafers.
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