“It's not everyday we get to hang out with celebrated chefs, so when the opportunity to visit Seamus Mullen, owner of Tertulia and author of Hero Food, in his own home presented itself, we jumped at the chance. We'll be the first to admit going through a bit of a fan-girl moment – after all, he's spent time in some of Spain's most renowned kitchens; has competed on The Next Iron Chef; and has a laundry list of celebrities passing through Tertulia, his first solo restaurant here in New York. He quickly revealed, however, just how grounded he is, always letting his ingredients take centre stage (and demonstrating how very little can't be improved upon with a few shavings of buttery jamón). Seamus is a true devotee to his craft. Get ready to be inspired.” Hana and Christine, Pantry Confidential
- 1.125 litre (4½ cups) vegetable or chicken stock
- 2 tbsp extra-virgin olive oil, plus extra, to drizzle
- 2 cups mixed wild mushrooms, cut into equal-size pieces
- 1 French shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp champagne vinegar (see Note)
- 400 g (2 cups) arborio rice
- 2 tbsp dry white wine
- salt and freshly ground pepper, to season
- ½ cup finely grated Parmigiano Reggiano or parmesan
- 30 g unsalted butter
- 2 free-range egg yolks
- fresh black or white truffles (as much as you can afford and then a little extra!) (see Note)
- 55 g sliced jamón ibérico (ham)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the stock to a simmer in a saucepan, then remove from heat. In another saucepan, heat the oil over medium-high heat. Add the mushrooms, a little bit at a time, so as not to crowd the saucepan and cook, stirring, for 3 minutes or until browned evenly. Reduce the heat to medium, add the shallot and garlic, and cook for 1 minute, taking care to keep them from taking on any color. Deglaze with the vinegar.
Add the rice, and cook, stirring to keep it from burning, for 2 minutes or until the grains begin to turn translucent. Add the wine and cook for 1 minute to allow the alcohol to evaporate. Season lightly with salt.
Using a ladle, add the stock, a little at a time, stirring constantly in the same direction with a rubber spatula (this keeps you from crushing the grains of rice.) As the rice absorbs the stock, add a little bit more, taking care not to boil the rice. Once the rice is nearly fully cooked, about 18 minutes, season with the pepper and fold in the grated cheese. Cook for another 2 minutes, then remove from the heat. Stir and emulsify in the butter until creamy. The rice should be nice and creamy, but you should be able to see each individual grain.
Divide the risotto into 2 warmed bowls, making a small indentation in the middle of the rice. Nestle the yolk in the indentation and season with salt and drizzle with olive oil. Finish each dish with as many truffles and slices of jamon as your budget allows. Eat right away!
• Champagne vinegar is available from selected delis and specialist food shops. Substitute white wine vinegar.
• Truffles are available from specialist food shops.
Recipe by Seamus Mullen. Introduction by Hana Choi and photography by Christine Han. Published on Pantry Confidential.