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Recipe Detail Page
Tapioca Risotto with Mushrooms
Spring 2016
This is one of those dishes you must try to have a superb flavour experience. Ross Lewis, the charming and erudite chef-owner of the one-Michelin-star restaurant Chapter One in Dublin, is a champion of local produce and local meats. This is one of his signature dishes. Using tapioca gives the dish a modern look and taste and the intense mushroom sauce is the perfect foil. Black garlic (where garlic is slowly dried for many hours until it turns black) is an ingredient of the moment that is sweet and luscious. Once the tapioca is cooked and sauced it has the rich look of risotto.
Serves 4
MUSHROOM SAUCE
½ cup (125 mL) dried porcini mushrooms
½ cup (125 mL) hot water
½ cup (125 mL) red wine
2 cups (500 mL) chicken or vegetable stock
¼ cup (60 mL) chopped shallots
2 tbsp (30 mL) butter
4 oz (125 g) chanterelle or other small mushrooms
Salt and freshly ground pepper
TAPIOCA
4 cups (1 L) water
½ cup (125 mL) plus 2 tbsp (30 mL) tapioca pearls
¼ cup (60 mL) grated pecorino cheese
½ cup (125 mL) crumbled soft sheep’s milk cheese
½ cup (125 mL) whipping cream
½ cup (125 mL) chicken stock
1 black garlic clove, sliced
½ cup (125 mL) sprouts
1 Soak porcini mushrooms in hot water for 20 minutes or until softened.
2 Combine porcini and soaking liquid with red wine, 2 cups (500 mL) chicken stock and shallots in a pot. Bring to boil, then reduce to simmer for 25 to 30 minutes or until full-flavoured and thick enough to coat the back of a spoon. Strain sauce and reserve. Discard porcinis.
3 Heat butter in a skillet over medium-high heat and sauté the chanterelle mushrooms until softened, 2 to 3 minutes. Season well with salt and pepper, and reserve.
4 For tapioca, bring water to a boil. Add tapioca pearls and a pinch of salt. Stir immediately. Return to boil. Reduce heat to medium and simmer tapioca, stirring occasionally to prevent it from sticking, for 5 to 6 minutes or until the pearl has a clear exterior with a white dot in the middle of the grain. Drain well and run under cold water to remove any starch and set aside.
5 Mix together the pecorino, sheep’s milk cheese and cream and set aside. Bring ½ cup (125 mL) chicken stock to a boil in a skillet. Stir in tapioca and cook for 3 minutes. Add cheese and cream mixture and simmer, stirring, until the mixture is thick enough that you can see the bottom of the pan when you drag a wooden spoon across it.
6 Divide mushroom sauce between 4 bowls. Spoon tapioca on top and add chanterelle mushrooms. Garnish with black garlic slices and sprouts.
Serves 4
