Paper Chef #11 - Mains

Shiitake mushroom risotto with white truffle oil, served with a warm salad of bok choy, butternut pumpkin and crispy duck liver sausage dressed with a mildly spicy pear and mandarin reduction. The risotto which utilises red rice, tastes wonderfully complex with rich flavours of duck liver sausage render, shiitake mushrooms, caramelised onion and wine. There's just a subtle hint of ginger in the risotto.

Risotto
8 shiitake mushroom
1 L hot water
4 duck liver sausages, thinly sliced
1 onion, finely diced
250 g red rice, washed and soaked
1 slice of fresh ginger
1 cup white wine, dry sherry or rice wine
white truffle oil for serving, optional

Wash the mushrooms and soak the mushrooms in the hot water for 30 minutes to create the stock. Remove the softened mushrooms and slice. Add the ginger to the stock and boil. Render the sausage slices in a wok until crisp. Remove the sausages and keep warm for the salad. Add the onion to the rendered fat and brown. Add the mushrooms and the rice and saute. Add boiling stock a little at a time until almost all absorbed before adding more. Continue until the rice is cooked. Adjust seasoning. Pour in the wine, turn off the heat and cover. Sprinkle a few drops of truffle oil over the risotto when serving.

Warm Bok Choy, Butternut and Crispy Duck Liver Sausage Salad
2 bok choy plants
2 duck liver sausages, sliced and rendered until crispy
1 cup cubed butternut, boiled
1/4 cup red wine vinegar
2 tablespoon pear and mandarin jam
2 teaspoon caramelised soy
pinch chilli flakes

Wash the bok choy, separate into leaves and blanch briefly in boiling water. Assemble the bok choy, butternut and sausages on a plate. Make the reduction by boiling the remaining ingredients until thick. Adjust seasoning. Drizzle the reduction over the salad when serving.



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