Fava Bean Risotto
Manresa: An Edible Reflection, David Kinch with Christine Muhlke - December 2013
Adapted from Manresa: An Edible Reflection by David Kinch with Christine Muhlke
For 8 to 10 servings (requires advance preparation)
- 2 lbs. (900g) porcini, cut into 1" to 2" pieces
- 4 lbs. (1.8L) unsalted butter
- 8 to 10 sprigs thyme
- 3 cloves garlic
- kosher salt
Heat oven to 285°F.
Place mushrooms in baking pan; reserve.
Heat butter, thyme, and garlic in small saucepan; season; pour over mushrooms; place sheet of parchment paper directly on top of butter; cover baking pan with aluminum foil; bake 2 hours; remove from oven; cool; reserve in refrigerator.
- 1 cup (210g) carnaroli rice
- 5 cups (1.2L) water
Bring rice and water to a simmer in a saucepan set over medium heat; reduce heat; simmer, uncovered, stirring occasionally, 55 minutes; remove from heat; let stand 5 minutes; strain through fine chinois into large bowl (extract as much water as possible without pressing on rice); discard rice; cover bowl with plastic wrap; reserve.
- 5 lbs. (2.25L) fava beans, shelled, skinned, and blanched
- kosher salt
Place favas in a blender; blend to a chunky paste; season; place in airtight container; cover; reserve in refrigerator.
- 6 to 8 baby leeks, cleaned
Cut leeks lengthwise into thin ribbons about 6" long; blanch and shock; drain; reserve.
- 4 cups (920g) whole milk
- 1/2 cup (120g) cultured buttermilk
- 18 drops vegetable rennet
Heat milk, buttermilk, and rennet in a saucepan, stirring lightly to combine; cook without stirring until curds have formed and separated from clear whey (20 to 30 minutes); drain curds in a fine chinois lined with cheesecloth set over a bowl; fold cheesecloth over curds; let stand overnight; reserve curds and whey separately; reserve in refrigerator.
- 1 tsp. (2.5g) soy lecithin powder
- 1 Tbsp. (14g) cold unsalted butter, cut into cubes
- lemon juice
Heat 1 cup (235g) whey in a saucepan until an instant-read thermometer registers 120°F; remove from heat; sprinkle in lecithin; remove from heat; let stand 5 minutes; place in a blender; blend on high speed, adding butter a piece at a time, until emulsified; season; add juice; strain through fine chinois into heatproof bowl; discard solids; set over pot of simmering water; reserve (keep warm).
- 1 cup (200g) grapeseed oil
- 1 cup (200g) extra-virgin olive oil
- 4 bunches summer savory, blanched
Place all ingredients in Pacojet canister; freeze until solid.
Process in Pacojet 3 times; remove canister from Pacojet; let canister stand in warm place until oil is melted and settled; strain through fine chinois lined with coffee filter into airtight container; discard solids; cover container; reserve in refrigerator.
- 1 Tbsp. (14g) extra-virgin olive oil
- kosher salt
- lemon zest
- fava bean leaves
- 1 porcini mushroom, thinly shaved
Heat oil in small skillet; add fava beans; cook, stirring occasionally; add 2 Tbsps. (28g) rice water; mix well; cook, stirring and adding rice water a little at a time, until mixture is the consistency of risotto; season; add zest; gently stir in 2 Tbsps. (28g) fresh ricotta curds (be careful not to break up cheese).
Drain 40 to 50 pieces porcini confit; heat sauté pan set over medium-high heat; add porcini confit; cook, stirring occasionally, until caramelized; place porcini confit on a plate; add blanched baby leeks and some fava bean leaves to same pan; cook, stirring, until lightly wilted; place on another plate; reserve porcini confit and leeks and fava leaves (keep warm).
To serve, spoon fava bean risotto into center of each plate; spoon 5 pieces porcini confit around risotto on each plate; mound leeks on top of risotto; garnish with fava bean leaves and shaved porcini; froth whey foam with immersion blender; spoon around each plate; drizzle with savory oil.