Maftoul risotto

Name: Maftoul risotto
Ingredients: 30 g Butter; 300 g Med Cuisine Maftoul Baladi; 400 g mixed mushrooms; 2 Finely chopped shallots; 2 Finely chopped garlic cloves; Olive oil; Grated Parmesan cheese; Dry white wine; 100 g Dried porcini mushrooms; 1 l Boiling water; chervil leaves; Fresh lemon zest; Med Cuisine baharat spice mix; Shallots

Creamy risotto made from maftoul, a coarse Palestinian couscous, with rich herbs and fresh vegetables.Chef Tomer Hauptman introduces you in his online masterclass to dishes that are fresh, seasonal, and vegetable-focused. Exactly as Middle Eastern cuisine is meant to be. Each dish highlights the characteristic herbs and ingredients of Med Cuisine.

Ingredients

30gButter

300gMed Cuisine Maftoul Baladi

400gmixed mushrooms

2Finely chopped shallots

2Finely chopped garlic cloves

Olive oil

Grated Parmesan cheese

Dry white wine

100gDried porcini mushrooms

1lBoiling water

chervil leaves

Fresh lemon zest

Med Cuisine baharat spice mix

Shallots

Preparation

Roughly chop the mixed mushrooms and sauté them in olive oil until golden brown.
Season with salt and pepper.
Soak the dried porcini mushrooms in 1 liter of boiling water for at least 30 minutes.
Strain the soaked porcini broth and set aside.
Heat 3 tbsp olive oil in a pan and sauté the shallots until translucent.
Add the Maftoul and cook for 3-4 minutes.
Add the garlic and cook for another minute.
Add half a cup of white wine and stir until almost evaporated.
Add the porcini broth and water so that the Maftoul is just covered. Cook like a traditional risotto, adding liquid and stirring regularly until the Maftoul is cooked.
Add the sautéed mushrooms, grated Parmesan cheese, and a knob of butter. Stir until creamy.
Season shallots with baharat and roast at 150°C for 7 to 8 minutes until crispy fried onions.
Serve the Maftoul with crispy baharat shallots, lemon zest, and chervil leaves.