Alexander Herrmann's porcini mushroom risotto with nut butter asparagus
A special main course for the anniversary: To celebrate Fissler's 180th anniversary, two-Michelin-starred chef Alexander Herrmann has developed a recipe that will make gourmets' hearts beat faster: A creamy porcini mushroom risotto, refined with tangy Parmesan and gently cooked in a pressure cooker, combined with golden-brown roasted asparagus in nutty spiced butter. A harmonious interplay of flavors – ideal for home cooks who want to treat themselves and their guests.
40 minutes
Total Time
15 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 300 g | Risotto rice |
| 2 pcs. | Shallots |
| 2 toes | garlic |
| 100 ml | White wine |
| 450 ml | Vegetable broth |
| 450 g | Porcini mushrooms, frozen (small to medium size |
| 100 g | Parmesan, finely grated |
| 80 g | Butter |
| 1 shot | Olive oil |
| Salt | |
| Freshly ground black pepper | |
| FOR THE ASPARAGUS: | |
| 6-8 spears | Asparagus |
| 1 pc. | Lemon |
| 1/2 bunch | chives |
| 100 g | Butter |
| 1 pinch | bread spice |
| Salt |
Instructions
Step 1 of 8:
Peel the shallots and garlic and dice them finely.
Step 2 of 8:
Heat the olive oil in the Pressure Cooker, add the shallots and garlic and sauté briefly, then add the rice and sauté it as well until the tips of the grains turn slightly translucent.
Step 3 of 8:
Then deglaze with the white wine, bring to the boil while stirring, top up with the stock, spread the frozen porcini mushrooms over the top whole, close the Pressure Cooker, set the cooking crown to level 3, and heat the pot on full hob power.
Step 4 of 8:
When the yellow ring appears on the Cooking Indicator, reduce the heat slightly, and as soon as the green ring appears on the Cooking Indicator, the 6-minute cooking time begins.
Step 5 of 8:
At the end of the cooking time, release the steam from the Pressure Cooker, remove the Lid, stir the risotto well, mix in the butter and finely grated Parmesan, and season again with salt and pepper to taste.
Step 6 of 8:
Peel the asparagus, cut it diagonally into pieces approx. 1.5-2 cm long, separating the tips as you go. Foam the butter in a large non-stick Frying Pan on the hob, add the asparagus pieces, and sauté them. After about a minute, add the asparagus tips as well, season everything with a pinch of salt, fry lightly, and toss occasionally. Once the asparagus is golden yellow and cooked, season with a little lemon zest, a few splashes of lemon juice, and a generous pinch of bread seasoning. Stir half of the seasoned butter from the Frying Pan directly into the risotto, and drizzle the remaining butter over the dish later when Serving.
Step 7 of 8:
Cut the chives into fine rings.
Step 8 of 8:
Divide the risotto between deep plates, arrange the brown butter asparagus on top, drizzle with the remaining seasoned butter from the Frying Pan, and sprinkle with the chives.
