Ingredients
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1 small onionsmall dice
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2 tablespoons Butter
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1.5 cups wild ricerinsed and dried
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3 cups chicken or veg stock
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1 cup apple cider
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12-16 ounces smoked (heritage?) ham
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8 ounces fresh chanterelle mushroomswashed, dried well
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1 shallotminced
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1/4 cup White Wine
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1/2 cup Chicken Stockor water
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2 tablespoons natural vegetable oilcanola, sunflower, etc
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1 cup heavy cream
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8 ounces Knob onionswashed well and bulbs separated from greens
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2 cups grated Uplands cheeseor local Gruyere-like cheese
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1/3 cup pecan piecestoasted
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1-2 firm applespeeled and 1/4
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1 tablespoon fresh parsleychopped
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1 tablespoon fresh chivesminced
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4 farm eggsfried
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real maple syrup
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Salt
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white pepper
Directions
- Combine chicken stock and cider, bring to a boil and reserve hot.
- Melt butter in medium saucepan and sauté onion until soft but not colored.
- Add rice and stir until grains uniformly coated with fat.
- Add hot stock/cider mixture, boil, then cover and (barely) simmer 25”-60” (depending on specific rice) until grains just tender to the bite. Reserve.
- In another hot pan, add vegetable oil then minced shallot and mushrooms.
- Season generously and cook 2-3 minutes until mushrooms soften and release liquid.
- Reduce liquid completely then add wine.
- Again reduce liquid completely.
- Add stock, boil then reduce until 2 tablespoons liquid remain. Reserve.
- Chop (white only) onion bulbs to ¼” pieces. Combine with cream and boil.
- Reduce to low then cook about 25” until ramps soften. Add pinch salt.
- Use stick blender to emulsify until completely smooth, then add cheese.
NOTE: Everything until this point can be done day ahead.
- Make “stuffing”: roughly chop chanterelles and combine with cooked rice, apples, parsley, chives and pecans. Season to taste.
- Roll ham slices around stuffing as if rolling a burritos, 1”-1.5” diameter.
- Nestle tubes side-by-side in buttered mold(s).
- Nappe onion-cheese cream atop and place in 350 oven for 10-15 minutes, until warmed through.
- While in oven, lightly oil and season onion tops and wilt over open flame. Fry eggs.
- If necessary, finish rolls under broiler to lightly gratinee them before placing wilted greens and eggs atop.
- Finish with cracked pepper and drizzle of pure maple syrup.