CRUNCHY RISOTTO, LIGHT SUBLIME WITH PARMESAN
TO MAKE THIS DISH
Ingredient list
Risotto
280 g Arborio rice
200 g white wine
240 g chicken stock
80 g chopped onion
40 g butter
40 g grated parmesan
salt
pepper
Parmesan tuile
80 g grated parmesan
Light parmesan cream
250 g Sublime, Cream with Mascarpone
60 g milk
60 g grated parmesan
10 g chopped garlic
grated parmesan
salt
pepper
Utensils
None
THE RECIPE, STEP BY STEP
1. Risotto
Soften the onions in butter then add the rice. Sweat for 3 – 4 minutes then slowly add the white wine and chicken stock. Cook the rice until al dente and add 40 g of grated parmesan.
2. Parmesan tuile
Spread a thin layer of parmesan onto a Tefal baking sheet and cook under a salamander grill until coloured. Use a pastry cutter to shape.
3. Light parmesan cream
Bring the milk and garlic to the boil and add the parmesan. Once cool, blend with the Sublime and season. Whisk using a mixer set at medium speed.
4. Presentation
Spoon the risotto onto a hot plate, position a parmesan tuile in the centre then a quenelle of light cream and a parmesan shaving on top.