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Description

This risotto with wild mushrooms and poultry is a true delight! I especially like to make it in the fall when the mushrooms are in season. The dish is a bit elaborate, but the taste is simply unbeatable. The tender poultry, the aromatic wild mushrooms, and the creamy risotto harmonize perfectly. A feast for special occasions that is guaranteed to impress. If you like, you can drizzle some truffle oil over it - simply delicious!

Ingredients (13 ingredients)

Preparation (8 steps)

Chop shallots and garlic

Thermomix® Setting

3 sec/Speed 5

Place 2 shallots and 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 5. Scrape down the sides with the spatula.

Confit poultry (Preparation)

Thoroughly pluck, gut, wash and pat dry the woodcocks. Disassemble and salt the meat. Place in a small casserole dish, add the chopped shallots and garlic, as well as the thyme, and fill with sunflower oil so that everything is covered. Confit at low heat (oven 80 degrees Celsius) for 1 1/2 hours.

Prepare mushrooms

Thermomix® Setting

20 sec/Speed 10

Clean the mushrooms, slice 2 pieces and set aside, finely dice the rest. Place the dried mushrooms in the mixing bowl and grind to a fine flour for 20 sec./speed 10. Transfer.

Chop shallots

Thermomix® Setting

3 sec/Speed 5

Peel the remaining 2 shallots, halve and place in the mixing bowl. Chop for 3 sec./speed 5. Scrape down the sides with the spatula.

Fry mushrooms (Preparation)

Melt some butter in a deep pan and sauté a diced shallot in it briefly. Add mushrooms and roast at high temperature for about 10 minutes. Season with salt and pepper, set aside.

Prepare risotto

Add butter to the pan again. Add the second diced shallot and sauté until translucent. Now add the rice and fry for 1 minute, stirring constantly. Gradually add hot vegetable broth and wait until it is completely absorbed. After 15 minutes, stir in the porcini powder.

Finish risotto (Preparation)

After about 30 minutes, when the rice is still slightly al dente, remove the pan from the heat. Stir in a piece of butter, grated hard cheese, the roasted porcini mushrooms and marjoram leaves. Season with salt and pepper.