Osteria Vivo’s signature risotto is a dish of pride at Vivo’s with six varieties that set the benchmark for the Italian classic including wild mushroom, roasted pumpkin and sage, and herb roasted scallop.
With a goal to bring out the natural attributes of the risotto, the utmost care is taken throughout the cooking process from the Soffritto (the base) to the Tostatura (the toasting of the rice) and the final stage, Manecatura (the beating in of butter and cheese to give the signature risotto its creaminess). Using a technique that balances the science of timing and consumption, the risotto is served without delay, flowing onto the plate from a bottomless glass to ensure optimum texture.
Osteria Vivo’s Signature Risotto
Recipe- (yields 5 portions)
500 g Carnaroli Rice
50 g peeled white onions (finely diced)
1.25 litre vegetable stock (use 2 litres in case you need a little extra
90 g salted butter
7 g sea salt
10 g finely chopped parsley
50 g grated prana padana or parmesan reggiano
10 mls truffle oil
5 g white pepper
6 large king oyster mushrooms
- Heat stock on stove in pot until boiling, then reduce to a simmer
- Cut half the oyster mushrooms into slices
- Dice the remaining mushrooms into a large dice
- Season and sauté the mushrooms until cooked through and keep aside separately in a warm place
- In a separate pot or large sauce pan, melt 100 g of butter until the butter starts to become frothy
- Add diced onion and sauté until translucent and tender
- Combine rice with onions and sauté until all rice granules are coated in butter and have become translucent on their exterior
- Add stock until the stock level is 1cm above the rice, bring to the boil and reduce to a simmer. Using a wooden spoon, begin stirring the rice gentlz. Rice will begin to absorb the stock, starches will begin to leach, and a “creamy” appearance will show.
- Continue to add small ladles of stock into the rice, never losing the simmer. Stir the entire time, until all the stock is gone and the rice is al dente (very slightly firm)
- Once the stock has absorbed, add the diced oyster mushrooms and stir
- add 75 g of butter and melt while stirring vigorously
- add parmesan cheese and season with salt and white pepper to taste
- the rice should be able to create a wave in the pan, it should be glossy and balanced in flavour. If too dry, simply add a little hot water.
- Place rice on chosen plate ware and garnish with the sliced mushrooms, truffle oil and chopped parsley
Good luck, enjoy and let me know how your attempt at the perfect risotto has turned out