CAPPUCCINO-STYLE RISOTTO WITH SAFFRON
TO MAKE THIS DISH
500 g Carnaroli rice
350 g white wine
500 g shellfish stock or fish fumet
50 g butter
500 g Sublime, Cream with Mascarpone
40 g olive oil
50 g red radishes
200 g Sublime, Cream with Mascarpone
75 g parmesan powder
50 g grated parmesan
THE RECIPE, STEP BY STEP
Peel and finely chop the onion. Sweat in butter. Add the rice and stir until translucent. Cover with white wine, add the saffron, season and cook over a low heat until all the liquid has been absorbed. Add 350 g of stock and continue to cook until all the liquid has been absorbed. Set aside.
Whip the Sublime cream, olive oil and salt and pepper in a mixer at medium speed. Trim, wash and thinly slice the radishes.
Just before serving, finish cooking the rice with the remaining stock, stir in the parmesan powder then add the liquid Sublime. Decorate with whipped Sublime, parmesan shavings, radish and cordifolia.