Ever wondered if you had what it takes to cook like a Top Chef? Well, we’re here to help. Top Chef Canada Contestant Nicole Gomes will be demonstrating how to make a Truffled Mushroom Risotto at the market! Join us this Saturday, April 6th at 12 noon to learn how to make it yourself and enjoy a sample of her delicious dish. Find the recipe below with all sorts of delicious ingredients that can be found at the market.
Truffled Mushroom Risotto
Serves 4 – 6
For the mushrooms:
4 tbsp extra virgin olive oil from Fresh DELIcious
4 cloves garlic, 3 of them chopped from Souto Farms
Pinch dried chili flakes from The Silk Road Spice Merchant
For the risotto:
2 tbsp butter, unsalted from Sylvan Star Cheese
1 tbsp extra virgin olive oil from Fresh DELIcious
1 ½ cups carnaroli or arborio rice La Cucina
1 small onion, finely diced from Souto Farms
¼ cup dry white wine
8 cups chicken stock, heated until hot and on low heat from The Stock and Sauce Co
¾ cup parmesan, freshly grated from Fresh DELIcious
2 tbsp porcini powder (dried porcinis, ground to a dust in a coffee grinder) from Cherry Pit
3 tbsp butter from Sylvan Star Cheese
1 tbsp truffle paste or ½ teaspoon of good quality white truffle oil from Fresh DELIcious
¼ cup chopped Italian flat leaf parsley or chives from Cherry Pit
To prepare mushrooms:
Heat a large fry pan on high heat, add olive oil being careful not to allow oil to smoke. Add mushrooms, sauté for 2- 4 minutes or until lightly golden brown. Turn down heat to medium high. Add chilli flakes and garlic, sauté for about 2 minutes, until fragrant. Lightly season with salt and taste for seasoning. Set aside.
To make risotto:
In a 10 – 12” sauté pan, heat olive oil and butter over medium heat. Once butter is melted add onions and cook until softened and translucent but not browned, 8 – 10 minutes. Add the rice and stir until opaque, you should notice the rice grains are translucent on the outside with a speck of white on the inside, 3 – 4 minutes. Lightly season with salt, just a sprinkle.
Add the wine and stir until evaporated. One cup at a time add stock and cook, stirring until all the liquid is absorbed. Repeat this process one cup at a time, until rice is still slightly hard about 14 minutes (you may have stock left over). Add mushrooms and porcini powder, stir in1cup of stock at a time until the rice is “al dente” (not mushy, not undercooked, but still has bite), about 5 minutes. Stir in parmesan and butter. Adjust seasoning with salt and finish with truffle oil or truffle paste to taste. Finish with a Rice should be creamy and slightly moister than the consistency of porridge. Drizzle over sauce, serve immediately.
If that doesn’t fix your Top Chef craving then join Nicole and all her supporters for a VIP viewing of Episode 4 of Top Chef Canada in support of the Canadian Cancer Society. Food and drink will be provided.
Monday, April 8th 2013
Tickets are $25
Willow Park Wine and Spirits
To buy tickets call 403.296.1640 ext 277
Or buy online with Eventbrite.ca
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