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deaths trumpet risotto recipe
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'Trumpet of Death' Risotto

Course Dinner
Cuisine Duurzaam, Italian
Keyword Halloween
Prep Time 10 minutes
Cook Time 30 minutes
10 minutes
Servings 2 servings

Equipment

  • Oven
  • Cooking pan
  • Non-Stick Frying Pan

Ingredients

  • 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

Black Coral

  • 90 ml Water
  • 10 gram Flour
  • Black Food Coloring
  • Sunflower Oil

Instructions

Preparations

  • 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.

Black Coral

  • 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.

The Risotto

  • 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.