Mushroom, Rice And Truffle Salad With Sherry Mayonnaise recipe
ingredients
1 fresh or tinned white or black truffle
14 oz (400 g) risotto rice
7 fl oz (200 ml) dry white wine
4 oz (120 g) fresh asparagus tips
4 oz (120 g) tender white celery stalks
4 oz (120 g) ceps (boletus edulis,) or closed cap cultivated mushrooms (net weight)
14 oz (400 g) risotto rice
7 fl oz (200 ml) dry white wine
4 oz (120 g) fresh asparagus tips
4 oz (120 g) tender white celery stalks
4 oz (120 g) ceps (boletus edulis,) or closed cap cultivated mushrooms (net weight)
For the sherry mayonnaise:
yolk from 1 large, hard-boiled egg
2 tbsp lemon juice
2 tbsp dry sherry
1 tsp mild French mustard
1/2 tsp paprika
7 tbsp light olive oil
3 tbsp single or double cream
salt and freshly ground white pepper
2 tbsp lemon juice
2 tbsp dry sherry
1 tsp mild French mustard
1/2 tsp paprika
7 tbsp light olive oil
3 tbsp single or double cream
salt and freshly ground white pepper
method
1. Preheat the oven to 350°F (170°C) mark 3. Sprinkle the rice into a pan of fast boiling salted water; boil fast for 8 minutes, then drain, transfer to a casserole dish greased with butter and sprinkle the wine all over it, together with the juice from tinned truffles if used.
2. Cover tightly and cook in the oven until it has absorbed all the wine and is tender. Take out of the oven, remove the lid and leave to cool. Steam or boil the well washed asparagus tips until just tender. Cut the celery into strips.
3. Make the sherry mayonnaise: crush the hard-boiled egg yolk in a bowl with a fork, gradually work in the lemon juice, sherry, mustard, paprika and a little salt and pepper.
4. Beat with the fork or a small balloon whisk as you very gradually add the oil, followed by the cream, adding this a little at a time.
5. Combine the rice gently but thoroughly with the celery, asparagus tips and thinly sliced mushrooms, together with the mayonnaise. Slice the truffle in wafer-thin pieces all over the surface, and serve immediately.
2. Cover tightly and cook in the oven until it has absorbed all the wine and is tender. Take out of the oven, remove the lid and leave to cool. Steam or boil the well washed asparagus tips until just tender. Cut the celery into strips.
3. Make the sherry mayonnaise: crush the hard-boiled egg yolk in a bowl with a fork, gradually work in the lemon juice, sherry, mustard, paprika and a little salt and pepper.
4. Beat with the fork or a small balloon whisk as you very gradually add the oil, followed by the cream, adding this a little at a time.
5. Combine the rice gently but thoroughly with the celery, asparagus tips and thinly sliced mushrooms, together with the mayonnaise. Slice the truffle in wafer-thin pieces all over the surface, and serve immediately.
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