Walnut "Risotto” with Fall Mushrooms and Carrot Puree
- 2 Tablespoons olive oil
- 1 small yellow onion, diced
- 1 pound black walnuts or English walnuts
- ¼ cup sweet vermouth
- 4 cups chicken or mushroom stock
- 1 pound meaty mushrooms (such as Chantrelle and Porcini)
- 2 cups carrots, peeled and diced
- 1 teaspoon turmeric
- 2 cups water
Bring 2 cups water, diced carrot, turmeric and a pinch of salt to a boil. Cook carrot until just tender. Puree mixture and set aside.
In the bottom of a pressure cooker, cook onions in olive oil and a pinch of salt until lightly browned.
Add Black Walnuts. Cook until lightly toasted. Add sweet vermouth. Continue cooking until pan is nearly dry. Add chicken/mushroom stock. Cook under pressure for 25-30 minutes.
Release pressure. Strain contents, reserving liquid.. Place 1/3 of walnut mixture in a blender; purée walnuts adding small amounts of reserved pressure liquid. Purée until smooth. Set aside.
Set a large skillet over medium-high heat. Wash and pat dry mushrooms. Add 3 tablespoons olive oil in pre heated pan. Add mushrooms. (Do not over load pan) Sauté until caramelized or are fully cooked and browned. Deglaze with ¼ cup of pressure liquid until almost dry. Season to taste. Reheat pureed walnut mix adding whole walnuts. Reheat carrot puree.
In the center of a very large plate, spoon on carrot puree. Top with walnut “risotto”, place mushrooms down on center of plate. Garnish with drizzled olive oil and fresh clipped herbs.
Serve and enjoy