with Smoked Tomato Coulis
6 cup chicken stock
2 Tbs olive oil, divided
5 oz wild mushrooms, sliced: chanterelle, lobster, shiitake
Salt and pepper, to taste
½ small yellow onion, diced
½ small fennel bulb, diced
2 cloves garlic, minced
6 oz arborio rice
½ cup parmesan cheese
Smoked tomato coulis, recipe follows
1 tsp white truffle oil
Bring the chicken stock to a boil over high heat; reduce to a simmer until ready to use.
Heat 1 Tbs olive oil in large saucepan over medium high heat. Saute mushrooms until soft and season with salt and pepper; transfer to plate and set aside.
Add remaining olive oil to the saucepan. Add onions, garlic and fennel; saute until vegetables are soft. Season lightly with salt and pepper. Add rice and saute briefly, about 1 minute. Ladle enough of the simmering stock into the pan to just cover the rice, stirring constantly until the liquid is almost absorbed; add more stock and repeat the process, cooking until rice is al dente.
Stir in mushrooms and parmesan cheese; season to taste with salt & pepper. Serve in a shallow bowl garnished with coulis and a drizzle of white truffle oil.
4 ripe tomatoes, cut in ½
2 Tbsp olive oil
pinch of sugar
salt and pepper
Smoke the tomatoes in a smoker for ½ hour using applewood chips. Then place the ingredients in a blender and puree until smooth. Strain through a fine strainer. Adjust the seasoning to taste.