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Shimeji risotto recipe by Laurent Belijar


© Alan Dunlop-Walters
© Alan Dunlop-Walters

Ingredients (Serves 4)
-    120g shimeji mushrooms
-    400g rice
-    120g onions
-    60g butter
-    400ml chicken stock
-    1 small garlic clove
-    200ml liquid crème fraiche
-    4 eggs
-    100g roasted hazelnuts
-    50g shallots
-    chervil and thyme
-    hazelnut oil
-    white wine
-    salt and pepper

For the soft-boiled eggs: boil some water and once it reaches boiling point, put the eggs in and cook for 5 minutes. Take them out and place in iced water. Once they've cooled, peel the shells off and set aside.

For the risotto: thinly slice the onions and chop the garlic. Cook the sliced onions. Add the garlic and thyme, then the rice. Deglaze with white wine. Cook slowly, adding the stock at regular intervals. Add butter and crème fraiche just before the end of cooking.

For the shimeji mushrooms: sweat the chopped shallots in butter in a frying pan. Add the mushrooms. Leave to cook for about 2 minutes and season.

Add the mushrooms to the risotto. Place on a plate and cover with an egg, hazelnuts and chervil.

Laurent Belijar is chef at La Fayette. 
© Jacques Bourboulon
© Jacques Bourboulon

"Shimejis are rare mushrooms that usually grow on Japanese oak trees. I'm fascinated by Japan's diverse culture and rich cuisine ,and I wanted to share my passion for travelling through these new flavours."


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