Crispy Mushroom Risotto Squares with Whipped Ricotta and Hot Honey

Method

1. Heat the stock in a 16 cm pot over high heat for 5 min until steaming, then turn to low heat to keep it hot. Meanwhile, chop the onion and the mushrooms for the risotto very finely (3 mm): small pieces help the squares hold together when fried.

   Add in this stepHot vegetable or chicken stock 550 ml

   high heat→low heat

2. Melt the butter in a 20 cm pan over medium heat. Add the onion, chopped mushrooms and a pinch of salt and cook for 6 min, stirring, until soft and all the mushroom liquid has evaporated. Add the rice and stir for 2 min until the grains are hot and translucent at the edges.

   Add in this stepButter 15 gOnion 40 gButton mushrooms (for the risotto) 120 gSalt to tasteRisotto rice (Arborio or Carnaroli) 140 g

   medium heat

3. Add the hot stock a ladle at a time, stirring often and adding more when the rice is almost dry. Simmer over medium heat for 19 min, a little longer than a normal risotto, until the rice is completely tender with no chalky centre and the risotto is thick: a spoon dragged across the bottom should leave a trail that stays open. Take off the heat, stir in the cheese and some pepper, wait 2 minutes, then quickly beat in the egg yolk.

   Add in this stepParmigiano Reggiano, finely grated 40 gBlack pepper to tasteEgg yolk 1

   medium heat

4. Line a 20×15 cm container with baking paper, spread the risotto in about 1.5 cm thick and press it flat with a wet spatula. Cool for 10 minutes, cover and refrigerate for 1 h, until cold and firm all the way through (overnight is fine).

5. Shortly before serving, make the topping. Heat the olive oil in a 24 cm pan over medium-high heat, add the mushrooms torn or sliced into bite-sized pieces and cook for 5 min until golden, adding the sliced garlic for the last minute. Season with salt and pepper and stir in the parsley. Whip the ricotta with the lemon zest, a pinch of salt and a few drops of lemon juice until fluffy, and stir the honey with the chilli flakes.

   Add in this stepOlive oil (for the topping) 1 tbspMixed mushrooms for the topping (shiitake, oyster) 160 gGarlic cloves 1Salt to tasteBlack pepper to tasteParsley, chopped 1 tbspRicotta 120 gLemon (zest and juice) ½Honey 2 tspChilli flakes 1 pinch

   medium-high heat

6. Cut the cold risotto into 5 cm squares and dust all sides with cornstarch, tapping off the excess. Heat the frying oil in a non-stick 24 cm pan over medium-high heat. Fry the squares 2 cm apart, without moving them, for 3 min until a deep golden crust forms, then turn carefully and fry for 2 min on the other side. For 3 to 4 servings, fry in two batches and drain on a rack so the bottoms stay crisp.

   Add in this stepCornstarch (for dusting) 1½ tbspNeutral oil (for frying) 2 tbsp

   medium-high heat

7. Spread the whipped ricotta on plates, set the hot squares on top and pile on the garlic mushrooms. Drizzle with the chilli honey and finish with a little more lemon zest. Eat while the crust is still crackling.