King Oyster Mushrooms on Saffron Risotto

Ingredients by component

Seared king oyster mushrooms

• 500 g king oyster mushrooms
• 20 ml olive oil
• 15 ml light soy sauce
• 10 ml lemon juice

Saffron risotto

• 220 g arborio rice
• 80 g shallots
• 800 ml unsalted vegetable stock
• 0.1 g saffron
• 25 ml olive oil
• 15 g nutritional yeast
• 3 g salt

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.
3. Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.
4. Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.
5. Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.
6. Saffron risotto: When rice is cooked with a little bite, remove from heat. Stir in remaining oil, nutritional yeast and salt. Rest 2 minutes; the risotto should spread slowly on the plate.
7. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
8. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
9. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.