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Recipes: Wild Mushroom Risotto, Nasi Goreng and Tira Misu

By Rediff Get Ahead
December 26, 2018 12:59 IST
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You can make these comforting recipes for your New Year party. 

Recipes by Chef Swatantra Gautam, Executive Chef at Azaya Beach Resort Goa. 

Wild Mushroom Risotto


  • 60 gm risotto rice
  • 30 gm wild mushroom
  • 25 gm butter
  • 60 ml vegetable broth
  • 15 ml olive oil
  • 10 ml white wine
  • 1 cheese tuile
  • 25 gm parmesan cheese


  • Melt butter in heavy, large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Saute mushrooms until tender and beginning to brown for 3 to 4 minutes. Transfer mushrooms to a medium bowl.
  • Bring the vegetable broth to simmer in a medium saucepan; keep warm. Melt remaining butter with olive oil in a heavy, large saucepan over medium-low heat. Add leek, sprinkle with salt, and saute until tender for 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent for 3 to 4 minutes. Add white wine and stir until liquid is absorbed for about one minute. Add cup warm veg broth; stir until almost all the broth is absorbed. Continue adding broth by stirring. Make sure that all the broth is absorbed before adding more. Keep adding until rice is halfway cooked, for about 10 minutes. Stir in sauteed mushrooms. Continue adding broth, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy.
  • Stir in grated Parmesan cheese. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired. Garnish with cheese tuile. 

Nasi Goreng


  • 50 gm Basmati rice
  • 10 gm shrimp paste
  • 2 tsp Sambal sauce
  • 1 tsp fish sauce
  • 1 tsp oyster sauce
  • 1 tsp chilli paste
  • 40 gm prawn
  • 1 egg
  • 10 gm cucumber
  • 10 gm tomato
  • 12 gm prawn crackers
  • 40 gm chicken satay


  • Heat a tablespoon of oil on low heat in a wok. Add the shrimp paste and cook until it is brown and fragrant.
  • Add prawn, Sambal sauce, fish and oyster sauce. Add the chilli paste followed by the rice. Turn up the heat. Stir fry until all the ingredients are evenly distributed. Stir constantly so that none of the ingredients stick to the wok.
  • Add two tablespoons of water if you feel the rice is too grainy and hard. The rice should be nice and fluffy.
  • Heat the remaining tablespoon of cooking oil in another pan and fry the eggs sunny side up. Serve the rice with a few slices of cucumbers and tomatoes. Garnish with chicken satay, fried eggs, prawn crackers.

Tira Misu


For the sponge:

  • 1 egg white
  • 1 egg yolk
  • 50 gm sugar
  • 50 gm refine flour
  • 1 gm baking powder

For the cream mix:

  • 1 egg yolk
  • 10 gm powder sugar
  • 40 gm mascarpone
  • 60 gm whipped cream
  • 30 ml express shots
  • 5 ml rum
  • 15 gm biscotti
  • 30 gm coffee ice cream
  • 30 ml espresso shots


  • Make the sponge with egg white and yolk, sugar, refined flour and baking powder. In a medium saucepan, whisk together egg yolks and sugar until well blended.
  • In a medium bowl, beat cream until stiff peaks form. Whisk mascarpone into a yolk mixture until smooth.
  • In a small bowl, combine coffee and rum. Pour it over the sponge. Spread mascarpone mixture on sponge. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
  • Cut it into small rectangles and serve with biscotti, coffee ice cream and espresso shots. 

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