Wild Mushroom Risotto with Rocket, Parmesan and Balsamic Syrup
A hearty sous vide risotto dish by Kyle Shirajudin, Head Chef at the Eagle Hotel, Llanrwst, North Wales.
Prep Time 45 Minutes
Cook Time 20 Minutes
Based in North Wales, UK, Kyle Shirajudin has been working in professional kitchens since the age of 15. After working his way up from kitchen porter, Kyle studied Professional Cookery at Llandrillo College
before going on to work as a chef in a number of restaurants in the local area.
Kyle is now Head Chef of a local bistro based in North Wales where he prides himself on using the best in local produce, cooking traditional Welsh dishes that his diners both enjoy and love.
- 75g dried wild mushrooms
- 60g Parmesan cheese
- 200g Arborio rice
- 2 garlic cloves
- 1 onion
- 500ml vegetable stock
- 25g butter
- 5ml olive oil
- 6 large chestnut mushrooms
- Small handful fresh Parsley
- 1 Thyme sprig
- Large handful rocket leaves
- 20ml balsamic syrup
- Fill your sous vide water bath with water and preheat to 83ºC (181.5ºF).
- Place the dried mushrooms into a cup of boiling water and leave for at least 20 minutes to re-hydrate them. Remove the wild mushrooms from the water and slice, reserving the liquid.
- Add the butter and olive oil to a pan over a medium heat. Sweat the diced onion, garlic and chestnut mushrooms before adding the rice. Add the chopped wild mushrooms, thyme and reserved liquid, stirring until almost all the water has evaporated.
- Transfer the contents of the pan to a large vacuum pouch and add the vegetable stock, seasoning to taste.
- Seal the vacuum pouch and place into your sous vide water bath to cook for 20 minutes.
- Once cooked, remove the pouch from the sous vide water bath, serving evenly into bowls, adding the rocket leaves on top.
- To finish, dust the fresh Parmesan and parsley over the risotto, before drizzling over the balsamic syrup.