During Autumn, Halloween of one of the biggest parties in the USA. When I was living in the States (Atlanta, Georgia) I loved going to the Halloween Party and view the Halloween Houses. It was great to see the creativity of people in dressing up and decorating. In the Netherlands, Halloween is getting more popular, specially the cooking and baking of ‘scary’ dishes. Since the ‘Trumpet of Death’ mushrooms are in season during autumn, I decided to make this risotto. The name of the mushroom already freaks me out…
‘Trumpet of Death’ Risotto
- Cooking pan
- Non-Stick Frying Pan
- 170 gram Arborio Rice
- 600 ml Stock
- ½ glass White Wine
- 1 Shallot
- 1 clove Garlic
- 50 gram Butter
- 60 gram Grated Cheese like Parmesan, Texels Sheep Cheese or Aged Cheese
- Some Chervil or another fresh herb like basil
- Some Cherry Tomatoes
- 2 handful Trumpet of Death of use another type of wild mushroom
- 90 ml Water
- 10 gram Flour
- Black Food Coloring
- Sunflower Oil
- Preheat the oven on 150 degrees Celsius or 300 degrees Fahrenheit.
- Cover the cherry tomatoes with salt, pepper & olive oil.
- Bake the cherry tomatoes in the preheated oven for about 40 minutes.
- Add the water, flour and food coloring to a bowl. Use a whisk to mix everything and to remove any lumps.
- Heat the non-stick frying pan, and add 4 tablespoons of sunflower oil. When this is hot, add a little bit of the mixture. Bake this until the coral is crispy. Since you mix water with oil the mixture can fizz a bit. So be careful! Continue these steps until you are out of the mixture.
- Slice the shallot in small cubes and the garlic in slices.
- Add 3 tablespoons of olive oil to the cooking pan and add the shallots and garlic. Bake these until glossy, then add the arborio rice. When all rice grains are shining, you can add the white wine. Keep stirring until the wine is dissolved.
- To cook the risotto evenly, add one soup spoon of stock at the time. When the stock is dissolved, you can add more stock. Repeat this until all the liquid is dissolved and the rice is cooked al-dente. Then turn off the heat, and let the risotto rest for 5 minutes. Make sure you have a lid on top of the pan to keep the risotto hot.
- In the meanwhile, clean the mushrooms, tear them in half (or smaller pieces) and bake them in olive oil.
- Add the butter, grated cheese and the mushrooms to the risotto.
Serving the Risotto
- Serve the risotto in a deep plate with the roasted tomatoes, extra cheese, the black coral & some chervil.