David is one of the leading proponents of modern Californian cuisine, with a philosophy deeply rooted in the local terroir. Watch as this compellingly modern two Michelin star chef talks about how the changing seasons constantly inspire him with the changing shapes, textures and flavours of his farm-to-table produce.


  • Italian carnaroli risotto rice

  • water

  • 1 medium turnip (cut in small dice, approx. the size grain of rice)

  • 1 medium celery root (cut in small dice, approx. the size of a grain of rice)

  • 1 rutabaga

  • 2 tbsp parmigiano reggiano, grated finely

  • 350 ml whole milk

  • salt

  • 65g parmigiano reggiano, cut into small chunks with a sharp knife

  • 1 tsp soy lecithin

  • 100g King Trumpet Royale mushrooms, sliced thinly

  • vegetable or peanut oil for frying


  • 1.

    Measure out water and rice by volume in the ratio of five to one. For a recommended example, use one cup of rice to five cups of water. Combine the rice and water in a pot and place on medium heat. Bring the water to a simmer, lower the heat and simmer the rice, uncovered, for 55 minutes. Stir occasionally so nothing sticks on the bottom. After the time, pull the pot off the fire and let it rest or five minutes.

  • 2.

    Empty the pot into a fine sieve and drain over a bowl large enough to catch all the water. Try to extract as much as liquid as possible without pressing down on the rice.

  • 3.

    You will want to use the water and not the rice.

  • 4.

    Preheat the oil to 150ºC in a pot large enough for frying. Slice the mushrooms into paper thin slices and fry until golden brown and crispy. Drain on paper towels, season with salt and set aside.

  • 5.

    Combine the milk and the parmigiano chunks in a pot and gently heat over a low fire until it reaches 80ºC. Remove the pot from the heat, cover the top with plastic wrap and allow to cool to room temperature.

  • 6.

    Strain the milk and press down on the parmigiano solids. Place the milk in a high-speed blender and turn on. Slowly pour the lecithin into the milk until incorporated.

  • 7.

    Strain through fine mesh sieve, season with sea salt and reserve.

  • 8.

    Saute the root vegetable dice in a small amount of butter without coloring. You just want to soften the edges of the vegetables. Pour in just enough of the rice water to cover the vegetables. Bring to simmer and stir constantly, yet gently so as not to break up the vegetable pieces. As the “risotto” starts to thicken, it might start to dry out. Keep adding small amounts of liquid to keep covered.

  • 9.

    When the vegetables become al dente, add just enough rice water to keep it liquid and fold in the grated parmigiano. Season with salt and pepper.

  • 10.

    Emulsify and blend the milk with a hand wand mixer until the milk is foamy.

  • 11.

    Place a ring mould on a flat plate and spoon the risotto into the mould in a thin layer.

  • 12.

    Spoon a small amount of the parmigiano milk onto the risotto.

  • 13.

    Garnish with the fried mushroom chips and serve immediately

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