Recipe Risotto finished with sour cream and cream cheese with nettle cream, salamella sausage and chanterelles

To prepare this dish

Ingredient list

Beef stock

2 kg thick flank beef
6 liter cold water
100 g carrots
130 g green celery
200 g yellow onions
150 g leeks
SQ parsley
SQ fine salt

Buttered chanterelles

500 g chanterelle mushrooms
80 g Elle & Vire all Purpose butter 82% fat
2.5 g sprig thyme
10 g fine salt

Nettle cream

500 g orties fraîches
SQ fine salt
SQ Xanthan gum

Cooking and assembly

240 g Carnaroli rice
40 g Elle & Vire all Purpose butter 82% fat
40 g white onions
SQ white stock
1.4 liter beef stock
SQ fine salt
60 g Cooking cream sour taste
60 g Original american cream cheese 34% fat
100 g pork salamella sausage
80 g buttered chanterelles
60 g nettle cream

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Cooking cream sour taste

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   Beef stock

   • Halve the onions and char them in a frying pan.
   • Put all the ingredients in a saucepan with the cold water.
   • Bring to the boil, skimming continuously to remove impurities.
   • Leave to simmer for at least 2 to 3 hours.
   • Strain and adjust the seasoning.
2. 2

   Buttered chanterelles

   • Clean the mushrooms carefully.
   • Place all the ingredients sous-vide and cook at 65°C for 40 minutes.
   • Cool quickly
3. 3

   Nettle cream

   • Blanch the nettles in salted water for a few minutes.
   • Drain and blend with the cooking water.
   • If necessary, thicken with xanthan gum.
4. 4

   Cooking and assembly

   • In a saucepan, flavour the butter with the chopped onion and add the rice to toast it.
   • Remove the onion and wet the rice with the white stock.
   • Cook the rice with the beef stock, adding the stock a little at a time.
   • Continue cooking on a medium heat, continuing to gently stir.
   • Keep cooking until the rice is "al dente".
   • Meanwhile, cook the salamella sausage in a pan to crumble it into pieces.
   • Remove the risotto from the heat, keeping it a little dry, then finish with the cream and the cream cheese. 
   • Plate up the risotto, decorating it with the chanterelles, salamella and nettle cream.

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A few words about the author…

Walter Zanoni