For 4 people
For the autumn stock 200 g of oak leaves 100 g of maple leaves 100 g of birch leaves 3 l of mineral water
For the risotto 1150 g of autumn stock 320 g of Carnaroli rice 20 g of butter 15 g of extra virgin olive oil 8 chestnuts 4 morels 2 porcini mushrooms 2 walnuts in liqueur 0.3 g of xanthan gum
For the autumn stock Wash the leaves and dry them in the oven at 50 °C for about 2 hours. Place 200 g of dried leaves in a roasting tin in the oven with the water, cover with foil and cook at 150 °C for about 3 hours. Filter and add salt to taste.
For the risotto Blend 50 g of autumn stock with the walnuts in liqueur to obtain a smooth cream. Mix 100 g of autumn stock with the xanthan gum. Scald the mushrooms, then dry them in the oven for about 2 hours at 80 °C. Grind them into powder, keeping the porcini and morels separate. Toast the rice in extra virgin olive oil. Continue cooking for about 18 minutes, adding autumn stock if necessary. When cooked, stir in the butter.
For the garnish Serve the risotto with a few drops of walnut cream and thickened autumn stock. Finish with the mushroom powders and a few slices of previously peeled raw chestnuts.
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