White Rice Velouté with Egg, Mushrooms & Christmas Tree Oil

LudoBites: Recipes & Stories from the Pop-Up Restaurants of Ludo Lefebvre , Ludovic Lefebvre / December 2012

Adapted from LudoBites: Recipes & Stories from the Pop-Up Restaurants of Ludo Lefebvre by Ludovic Lefebvre.

For 8 servings (requires advance preparation)

Christmas tree oil:

  • 1/2 cup grapeseed oil
  • 1/4 cup coarsely chopped pine needles
  1. Blend oil and pine needles in a blender until oil becomes green; place in airtight container; cover; refrigerate overnight.

  2. Strain oil through fine chinois into glass jar; discard solids; cover jar; reserve in refrigerator.

Rice velouté:

  • 1 Tbsp. duck fat
  • 1 shallot, diced
  • 1/2 cup Arborio rice
  • 2 Tbsps. dry white wine
  • 2 1/4 cups whole milk
  • 1 cup chicken stock
  • 2 Tbsps. mascarpone
  • kosher salt
  • white pepper, freshly ground
  1. Heat fat in large heavy-bottomed saucepan set over medium heat; add shallot; cook, stirring occasionally, until softened but without taking on any color (about 2 minutes); add rice; cook, stirring occasionally, 2 minutes; stir in wine; add milk and stock; bring to a boil, stirring frequently; reduce heat to medium-high; simmer, stirring frequently, until rice is very tender (about 25 minutes; if mixture becomes too thick, add more milk to maintain a creamy consistency); stir in mascarpone; season.

  2. Place rice mixture in a blender; blend until smooth (velouté should be thick enough to coat the back of a spoon; add more milk if needed to adjust consistency); place in clean saucepan; reserve (keep warm).

Assembly:

  • 3 Tbsps. clarified butter
  • 12 oz. white button mushrooms, cleaned and very thinly sliced
  • kosher salt
  • white pepper, freshly ground
  • 2 Tbsps. unsalted butter
  • 2 onions (about 1 lb. total), sliced
  • 1 cup heavy cream
  • 10 lg. organic eggs
  1. Heat clarified butter in large cast-iron skillet set over medium-high heat; add mushrooms; cook, stirring occasionally, until brown and crispy (about 10 minutes); season; remove from heat; transfer mushrooms to cutting board; cool slightly; coarsely chop; reserve.

  2. Heat unsalted butter in large heavy-bottomed saucepan set over low heat; add onions; cook, stirring frequently, until softened and translucent without taking on any color (about 15 minutes); add cream; cook until onions are very tender and mixture has thickened slightly (about 40 minutes); place in a blender; blend until smooth; season; return to saucepan; stir in mushrooms; cook over medium heat until warmed through; season; remove from heat; reserve (keep warm).

  3. Bring water to a boil in medium saucepan; reduce heat to medium; gently lower eggs into simmering water; cook 5 minutes (yolks should be creamy and warm); place eggs in ice water bath with slotted spoon; let stand until cool enough to handle (no longer than 2 minutes); remove eggs from water; peel; reserve.

  4. To serve, let Christmas tree oil stand until room temperature; spoon 1/3 cup mushroom mixture into center of each small serving bowl; place an egg on top; spoon about 1/4 cup velouté over each egg to cover; drizzle each with about 1/4 tsp. Christmas tree oil.

Chef’s Note: Cook an extra egg or two so you can crack one open to check that the yolk is properly cooked.