At the vegetable table, the taste buds are delighted with this festive recipe by chef Amandine. Enjoy a delicious cream of black rice served with braised sunchokes, chanterelle mushrooms, and rice crackers. "This recipe is a genuine festive nod to champagne and chanterelle mushrooms, elegantly playing with the different textures of rice."
Start with the rice crackers, place the white rice in a saucepan, add 1/2 L of water and cook with a pinch of salt over low heat for 30 minutes.
Add water if necessary until you achieve a texture similar to rice porridge.
Spread this rice mixture very thinly on a baking sheet (about the thickness of a grain of rice). Dry in the oven for about 20 minutes at 90°C to dehydrate.
Fry the crackers in very hot oil; they will puff up quickly. Remove them and set aside on paper towels.
For cooking the rice, in the vegetable broth previously diluted in 2 L of water, cook the rice for 1 to 1 hour and 15 minutes. It should be very well cooked. Add the butter at room temperature and blend for 1 minute. Adjust the seasoning if necessary and set aside.
For the Jerusalem artichokes, peel the Jerusalem artichokes and cut them into quarters. In a skillet, melt 40 g of butter, add the Jerusalem artichokes, and pour in some sparkling wine. Add a little salt and cook gently covered for about 15 minutes.
For the mushrooms and the garnish, remove the earthy part and wash them well. Sauté them in a small amount of butter for a few minutes over high heat. Prepare the beet shavings and chop the herbs.
Finally, for plating, in each shallow bowl, place a generous amount of rice cream. Add the Champagne sunchokes, the mushrooms, and then the rice crackers.
To finish, top with beet shavings, herbs, and flowers. Enjoy your meal!
0 servings
4
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