NAMEKO MUSHROOMS RICE, SHIO-KOMBU BROTH, BURRATA, MYOGA 

— Recipe & Ingredients for 4 

INGREDIENTS

  • shio-kombu (salt preserved kelp ) 3.5 oz.

  • mineral water 2 liters

  • Carnaroli rice 12 oz.

  • Garlic 5 cloves

  • Shallots medium size 3 pieces

  • Myoga (fresh Japanese ginger flower) 2 pieces

  • Nameko mushrooms 3.5 oz.

  • Enoki mushrooms 1 oz.

  • White wine (a splash)

  • Lemon 1 piece

  • Butter 1 oz.

  • Olive oil 4 oz.

  • Canola oil 4 oz.

  • Arbequina Extra virgin olive oil 1 oz.

  • Dry Porcini mushrooms 1 oz.

  • Bay leaf 1 piece

  • Thyme 1 sprig

  • Black peppercorns 5 pieces

  • Idiazabal cheese 1 oz. ( Parmesan will work just nice)

  • Burrata 4 oz.

  • Bubuarare (rice crackers) 2 table spoons

FOR THE SHIO-KOMBU BROTH… 

Combine water and shio-kombu in a pot. Slowly bring to a simmer and keep it on the fire for  10 minutes. Pull the pot out of the fire and let it cool down. Once at room temperature strain the broth and reserve. 

FOR THE PORCINI OIL… 

Place the dry porcini, thyme, bay leaf and black pepper in a pot. Heat the pot very slowly until the aromas start to develop. Cover with 2 oz. of olive oil, add 2 pieces of garlic hand-crushed and let it cook at low heat (185F) for 2 hours. Cool down to room temperature  and reserve. 

MYOGA…

Slice the myoga as thin as possible with the help of a mandolin. Place the slices in an ice water bath for 1 minute, strain, pat dry and reserve refrigerated.  

Finely chop all the trimmings of myoga and reserve separately. 

FOR THE FRIED SHALLOT… 

Peel and slice the shallots as thin as possible with the help of a mandolin. Cover the shallots with abundant salt for 30 minutes. Rinse thoroughly under running water. Taste them and  keep rinsing till the level of saltiness is to your liking, keeping in mind that once we fry them the level of salt is going to concentrate. This salting process is to remove the punch and the  acidity. Pat dry and reserve. 

Heat the canola oil to 350F and deep fry the shallot slices till golden brown. Be careful, few  seconds beyond the perfect point of cooking bitterness will start to appear and we don’t  want that. Strain, pat dry removing any excess of oil and reserve.  

FOR THE LEMON VINAIGRETTE … 

Juice the lemon. With the help of hand blender slowly add to the juice 3 times its volume in  Extra Virgin Olive Oil. Add salt to taste and reserve.

FOR THE RICE… 

Heat the pot at medium-high fire and sauté the mushrooms with the olive oil. Once golden  brown put the heat to low, add butter and garlic. Cook briefly till fragrant without getting  color. Add in the chopped myoga and 1 piece of shallot finely chopped as well (plus any  trimmings from your sliced shallot). Cook till myoga and shallot becomes translucent.  

Add in the rice and let it cook together till achieving that translucent tone of the grain (nacre)  and splash the white wine. Cook the wine till fully evaporated.  

Put the heat to medium and add shio-kombu broth ladle by ladle. Add, let it evaporate, add  some more… be on top of your rice all the way. Depending in your liking this process will last  between 16 to 20 minutes. My taste is around 18. We want dry rice by the time we are done.  Kill the fire; splash some extra virgin olive oil and the grated Idiazabal. Incorporate oil and  cheese to the rice with the help of a spatula. Ready to plate up. 

FOR THE PLATING… 

Place the share of burrata in the middle of the plate; dress it with a good dash of the porcini  oil. Place the rice next to it; trying to pile it with as much volume as possible. Sprinkle some of  the bubuarare over the rice. In a bowl put your raw mushroom salad and the myoga. Dress  with lemon vinaigrette and place the salad over the rice. 

Finish with the fried shallots over the salad. 

Enjoy.