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SWEET CORN
THE LAST REMNANT OF SUMMER

Chef Ethan Mckee of Equinox - Washington, DC on StarChefs.com
Chef Ethan Mckee

Equinox
818 Connecticut
Washington, DC 20006
(202) 331-8118

Risotto of Chanterelle Mushrooms with Corn and Crispy Sweetbread
Chef Ethan Mckee of Equinox – Washington, DC
Adapted by StarChefs.com
October 2006

Yield: 15 Servings

Risotto of Chanterelle Mushrooms with Corn and Crispy Sweetbread on StarChefs.comIngredients:

    Sweetbreads:
  • 1 quart water
  • 2 Tablespoons salt
  • 2 sweetbreads
  • 2 quarts court bouillon

    Sweet Corn Coulis:
  • 1 Tablespoon grapeseed or canola oil
  • 1 small onion, cut in large dice
  • 4 ears of corn, cleaned and kernels removed
  • 2 corn cobs
  • ½ cup vegetable stock
  • 1 cup heavy cream
  • ½ teaspoon tumeric
  • Salt and pepper

    Risotto:
  • 1 Tablespoon olive oil
  • ½ Tablespoon butter
  • ½ onion, minced
  • 2 cups Carnaroli rice
  • ¼ cup white wine
  • 1 quart chicken or vegetable stock
  • 1 cup sweet corn coulis

    To Assemble:
  • 1 cup All Purpose Flour, seasoned with salt and pepper
  • 4 Tablespoons butter
  • Salt and pepper
  • 1 cup chanterelle mushrooms, sautéed
  • 1 cup corn, sautéed
  • 4 Tablespoons butter
  • 4 Tablespoons Parmesan cheese
  • Salt and pepper

Method:
For the Sweetbreads:
Combine water and salt and pour over sweetbreads in a large container. Allow to soak overnight in refrigerator. The next day, remove sweetbreads from salted water and poach in court bullion for approximately 5 minutes, until medium doneness. Shock sweetbreads in ice water and press to dry well. Clean sweetbreads of membrane and blood spots, then portion into approximately 15 small pieces.

For Corn Coulis:
Heat a medium saucepan on medium heat and add oil. Add onion and cook for 5 minutes. Add corn kernels and sauté 5 minutes. Add cobs and vegetable stock. Add cream and tumeric and simmer for 30 minutes. Remove from heat and extract cobs. Puree mixture and strain though a chinois. Season with salt and pepper to taste.

For the Risotto:
Heat olive oil and butter in a medium saucepan. Add onion and garlic and sauté two minutes, then add rice and toast for two minutes more. Deglaze with white wine, allowing the liquid to cook out completely. Begin adding hot stock in stages, 1/3 at a time. Before adding each addition, allow rice to absorb the liquid. Free the rice from the sides of the pot with a spoon, but do not over-stir. With last addition of stock, also add sweet corn coulis.

To Assemble:
Heat butter over medium-high heat. Dredge each piece of sweetbread in seasoned flour and sauté until golden brown and crispy. Remove from pan, drain and keep warm.
When rice is al dente, remove the pot from heat and stir in sautéed mushrooms, sautéed corn, butter, parmesan cheese, salt & pepper. Rice should be a creamy consistency. Garnish each serving with one piece of sweetbread and serve immediately.

Wine Pairing:
A smooth, elegant Gavi di Gavi or a light-bodied, fruity red, like Merry Edwards 2004 Russian River Valley Pinot Noir.


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