Wild Mushroom Sformato
This golden rice is a vegetarian wonder, full of flavor and healthful goodness. Chef Romano prefers freshly extracted juices for the risotto, but notes that the juices are also available at specialty stores. Keep the rice cooking at a gentle simmer; the constant stirring ensures the rice will release its starch into the cooking liquid, resulting in the characteristic risotto texture.
- Pugliese bread - 2 1/2 oz
- Butter - 1 tablespon
- Whole Shallots - sliced
- Shitake Mushrooms - 1 1/2 oz
- Cremini Mushrooms - 1 1/2 oz
- Black Trumpet Mushrooms - 1 oz
- Milk - 1 cup
- Cream - 1 cup
- Salt - 1 teaspoon
- Black Pepper - 1/4 teaspoon
- Roasted Garlic Paste - 1 tablespoon
- Pecorino Parmigiano Mix - 1 oz
- Egg Yolks - 4
- Whole Egg - 1
1. Preheat oven to 300°F.
2. Put diced bread in a mixing bowl.
3. In a sauté pan, melt butter. Add the shallot and cook over low heat until softened but not browned. Add the mushrooms, cook over moderate heat until tender and dried out.
4. Add milk, cream, salt, pepper and garlic paste to the mushroom/shallot mixture and bring to a slight simmer. Remove from heat, add grated cheese and stir to combine.
5. Pour mixture over the bread and let rest for 15 minutes.
6. In a blender purée bread mixture until very smooth. Add the eggs to the blender and blend for another 10 seconds. Portion 4 oz. into baking molds.
7. Place molds in a large tray, deep enough to hold water filled to cover the bottom third of the mold. Cover the tray with foil and make 5 small steam vent holes. Cook for 20 minutes, rotate tray, and then cook for an additional 25 minutes. Check for doneness by lightly touching the top of the sformato to see if it has firmed up. If it is still liquid or creamy in the center, cook for an additional 5 minutes and check again.