Head Chef Nam Nguyên of Hemispheres Steak & Seafood Grill Restaurant, selected by Michelin 2023 & 2024 at Sheraton Hanoi Hotel

Welcoming the return of Hemispheres restaurant in September 2024 after renovation, Chef Nguyên brings Wild Mushroom Risotto as a signature part of the restaurant’s new menu.

Risotto has its roots in the rice-growing regions of northern Italy, where rice has been cultivated since the Middle Ages. The dish became a classic in Italian cuisine, showcasing complex preparation involving the gradual addition of hot broth and constant stirring to release the starch and create a creamy texture.

The finished product is a bowl of soft and shiny rice, mixed with the rich aroma of the fragrant mushroom sauce and butter. The bright-green colour of the vegetables should be maintained, making this a visually appealing and vegetarian-friendly dish that anyone can enjoy.

Wild Mushroom Risotto

Ingredients:

• Italian rice: 200g
• Onion: 30g
• Garlic: 15g
• White wine: 50ml
• Chanterelle mushroom: 45g
• Button mushroom: 200g
• Shiitake mushroom: 100g
• Bean: 10g
• Cherry tomato: 30g
• Asparagus: 30g
• Thyme: 10g
• Parsley: 3g
• Water: 1 litre
• Milk: 100ml
• Whipping cream: 100ml
• Sliced Parmesan cheese: 30g
• Butter: 10g
• Salt, pepper, olive oil

Preparation:

Mushrooms:

• Place the pan on the stove over medium heat. Add the butter and sauté the chopped onion and garlic until fragrant. Soak the assorted mushrooms in water, wash and chop them finely, then stir-fry the chopped mushrooms with the onion and garlic. Add the thyme leaves, season with salt and pepper, and add a small amount of water to simmer the mushrooms until they are tender. Puree the mushroom mixture.

Rice:

• Place the pan on the stove over medium heat, add the butter, and sauté the chopped onion until fragrant. Lightly crumble the Italian rice, soak it in water for about 30 minutes, then drain and add it to the pan. Cook the rice for 4-5 minutes, then add the white wine and water. Continue cooking until the rice is tender.

Vegetables:

• Chop the asparagus and beans to your desired size. Halve the cherry tomatoes and season them with dried olive oil.

Assemble the dish:

• Stir half of the cooked vegetables into the rice and mushroom sauce. Add fresh cream and milk to the rice, adjust the density as needed, and season with salt and pepper.

To serve:

• Spoon the rice into a bowl, then sprinkle the remaining sautéed vegetables and the fresh mushrooms on top. Grate some cheese over the dish and garnish with parsley leaves.

For reservation, kindly reach out to +84 904 850 995 (Quốc Anh) or anh.phung@marriott.com for further details. VNS