Jaime Hayon's Risotto Finferli

Born in Madrid, Spanish artist and designer Jaime Hayón is at the forefront of a new wave that blurs the lines between art, decoration and design, and has driven a renaissance in finely-crafted, intricate objects within the context of contemporary design culture.

He has won numerous awards, including multiple Elle Decoration International Design Awards, Wallpaper* magazine’s ‘Top 100’ list and was included as a visionary and creative icon in Times magazine.

After founding Hayón studio in 2001, his projects have spanned diverse mediums including furniture, lighting, objects and art.

He has collaborated with the likes of B.D. Barcelona, Fritz Hansen, Nanimarquina and Bosa and has had his work shown at major galleries and design and art fairs all over the globe. He has also created complete interiors for leading hotels, restaurants, museums and retail establishments.

Jaime captivated the crowd at Mobilia’s Design Circus event in 2016, where he spoke about his experiences and career highlights. Now, he joins us to share one of his favourite recipes discovered while he was living in Italy which helped him through the creative process.

“Fall is mushroom season, and I particularly like chanterelles when they are in season. Risotto is a great way to show off their rich flavour.”

JAIME HAYON

INGREDIENTS

(Serves 4)

• 500 g Finferli mushrooms (Chanterelle mushrooms)
• 500 g rice
• Vegetable or chicken stock
• 2-3 tbsp butter
• Extra virgin olive oil

• ½ cup parsley, chopped
• 2-3 cloves garlic, chopped
• 1 cup grated Parmesan cheese
• Pepper to taste

METHOD

1. Clean and chop the chanterelles, making sure the pieces are bite sized.

2. Heat up the stock in a pot.

3. While you are waiting for the stock to come to a simmer, heat some olive oil in a large, heavy-bottomed pot.

4. Add a hint of extra flavour with two gloves of chopped garlic, sautéing briefly.

5. Add the mushrooms with some of the parsley, reserving a portion for the garnish. Continue to sauté for 5 more minutes.

6. Add the rice and stir for 2 minutes, making sure it is coated in oil.

7. Start pouring the stock in little by little, stirring constantly until the rice is cooked and creamy. This might take around 15-20 minutes. Be patient, it’s almost ready!

8. Just before the rice is completely cooked, add butter and a generous handful of parmesan cheese.

9. At this point, your kitchen must smell like heaven! Remember to garnish with a little more parsley, a bit of pepper and a sprinkling of even more parmesan before serving. Enjoy!

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