Mushroom Risotto with Tempura Anchovy by Simon Gault

Ingredients

Risotto
1 litre Campbells Real Stock vegetable stock
3 tbsp Sunrice basmati rice
50g Mainland butter
3 tbsp Lupi extra virgin olive oil
4 medium shallots, finely diced
2 medium garlic cloves,  minced
1 1/2 cups Carnaroli rice (can substitute Sunrice Arborio)
200ml Brancott white wine
600g mushrooms, chopped
80g Perfect Italiano parmesan, grated
1 tbsp chives, finely chopped
freshly ground black pepper
2 tbsp Mainland butter
salt

Tempura batter
175ml iced-cold soda water
1 egg
9 tbsp tempura flour, chilled

Tempura anchovy
12 large fresh sage leaves
6 good anchovy fillets
3 tbsp Homebrand plain flour
250ml tempura batter
300 ml canola oil (for frying)

Directions

In a saucepan bring the Campbells Real Stock Vegetable, Sunrice basmati rice and the Mainland butter to the boil. Once the stock has come to the boil allow to stand off the heat for five minutes, strain through a fine sieve and retain the resultant rice stock. Discard the Sunrice basmati rice at this point.

In a saucepan heat the Lupi Olive oil to a shimmer, add the shallots and garlic and sauté until soft, add the Carnaroli rice and sauté for three minutes, stirring continuously with a wooden spoon.  Add all of the Brancott wine and stir over a moderate heat until the rice absorbs the wine. Then add half a cup of hot rice stock, continuously stirring to ensure it does not stick to the bottom of the saucepan.

Once the liquid has been absorbed, continue adding the stock 1/2 cup at a time until all the stock has been absorbed. This process should take 25 - 30 minutes and the rice should be al dente (slightly firm to the bite).

Whilst your risotto is cooking, heat 2 tbsp of the Lupi Olive oil in a separate frying pan to a shimmer and quickly sauté the mushrooms until tender. Once the risotto has taken on all the stock add the sautéed mushrooms, Perfect Italiano parmesan, chopped chives, black pepper to taste and finally, the 2 tbsp of Mainland butter, fold through carefully and place back on the heat for two minutes to warm through. Season with salt to taste.

For the tempura batter, combine the water and egg in a bowl. Mix well with a fork then add the flour. Still using the fork, mix in the flour, ensuring that little bubbles of flour remain evenly distributed through the batter. During cooking, these bubbles expand and disintegrate, creating lightness and assisting in the crispness.

Lay six sage leaves out on the bench, underside up, and place one anchovy fillet on each, lay another sage leaf on top, rib side to the anchovy; repeat for all leaves. Lightly squeeze each anchovy parcel to bind them.

Heat canola oil to 180C. Lightly dust each parcel with the Homebrand plain flour then dip into the tempura batter, allowing any excess to run off, and carefully lower into the hot oil. Cook for 1 minute on each side and drain on kitchen paper. Keep warm.

To serve, divide the risotto evenly amongst six bowls, making sure that each plate has an even mix of mushrooms, lay a tempura anchovy on each and garnish with Perfect Italiano shaved parmesan.

Serves 6

Tips

- Make arancini or risotto cakes with leftover risotto

- For vegetarians, dip the sage leaf in tempura batter and fry in oil

- Toasting the rice gives the risotto a nutty flavour

- Consistency of your risotto should ooze onto the plate like a lava flow.

- It is important to have the ingredients chilled for the batter. When cool batter hits the hot oil, this makes the finished fritter crispy.