Heston Blumenthal/ In Search of Perfection /Basmati veloute

Heston Blumenthal/ In Search of Perfection /Basmati veloute
Serves 4

Preparation time 20 minutes
Cooking time 2 hour 30 minutes
Ingredients * For the velouté stock base * 50g/1¾oz butter * 250g/8¾oz button mushrooms, cleaned and sliced * 50g/1¾oz white wine * 20g/¾oz Madeira wine * 1kg/2¼lb chicken stock * For the finished velouté stock * 1kg/2¼lb reserved stock base (above) * 250g/8¾oz water from cooking basmati rice * 450g/16oz whipping cream * 80g/2¾oz white wine * 20g/¾oz shallots, thinly sliced * 250g/8¾oz basmati rice

Method 1. For the velouté stock base, melt the butter in a pan wide enough to hold the mushrooms in a single layer. When the butter is foaming, add the mushrooms and cook over a medium heat until they are evenly caramelised, about 15-20 minutes.
2. Add the wine and Madeira and reduce the liquid until syrupy.
3. Add the stock and heat until simmering. Simmer for one hour.
4. Pass the stock through a sieve and discard the mushrooms. Keep refrigerated or use immediately.
5. To finish the velouté stock, place the reserved stock base, basmati water, cream, wine and shallots in a pan. Bring to a simmer over a medium heat and cook for 20 minutes.
6. While the stock is simmering, rinse the rice under running water until all the starch has washed away and the water runs clear.
7. When the stock mixture has simmered for 20 minutes, add the rice and simmer for another ten minutes.
8. Strain and keep refrigerated until ready to use.

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Howto & Style

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• veloute
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[OM3N1R]

Wasn't convinced for shrooms in veloute. Now I know.

[PhantomAct]

Digidi Ding Ding Ding...

[klustjerauw]

Genius!