Truffled red wine risotto with Parmesan foam.(Serves 6) For the risotto: Small bunch parsley stems 1 thyme sprig 1 bay leaf 1/2 teaspoon black peppercorns 1/4 teaspoon fennel seeds 4 ounces butter 1/2 small onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 cups Carnaroli rice 2 cups Pinot Noir 1 quart veal stock 6 ounces white truffle butter 2 tablespoons verjus 2 tablespoons finely chopped parsley 1 tablespoon finely chopped chives Salt and freshly ground black pepper to taste For the Parmesan foam: 2 tablespoons butter 1 onion, peeled and coarsely chopped 1 head garlic, halved 1 leek, white part only, coarsely chopped 1 fennel bulb, cored and coarsely chopped 2 teaspoons tomato paste 3 sprigs thyme 3 sprigs parsley 3 pounds Parmesan cheese rinds Water as needed Salt to taste For the fried garlic chips: Vegetable oil for frying, as needed 4 cloves garlic, peeled and thinly sliced For the risotto ri·sot·to n. pl. ri·sot·tos A dish of rice cooked in broth, usually with saffron, and served with grated cheese. [Italian, from riso, rice, from Old Italian; see rice. . Make bouquet garni by typing parsley stems, thyme, bay leaf, peppercorns and fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. seeds in cheesecloth cheese·cloth n. A coarse, loosely woven cotton gauze, originally used for wrapping cheese. cheesecloth Noun a light, loosely woven cotton cloth Noun 1. in medium saucepan over medium heat, melt butter. Add onion garlic and bouquet garni, sauteing until onions and garlic are softened. Add rice and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. for two minutes Deglaze de·glaze tr.v. de·glazed, de·glaz·ing, de·glaz·es 1. To remove the glaze from (pottery, for example). 2. with wine. Add one cup of stock and simmer, stirring constantly until all liquid has absorbed Add remaining stock, one cup at a time, until all liquid has been absorbed. The mixture should be creamy, but the rice still slightly firm. Remove from heat, remove bouquet garni and stir in truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. butter, verjus, parsley and chives chives alliumschoenoprasm. Season with salt and pepper
[ILLUSTRATION OMITTED] For the Parmesan foam. In large saute pan over medium-high heat, heat butter and saute onions, garlic, leek and fennel until soft. Stir in tomato paste and cook until mixture turns dark red. Add Parmesan cheese rinds, thyme and parsley. Cover with water and bring to a boil. Reduce heat and simmer two through fine-mesh sieve and season with salt. For the garlic chips: In deep-fryer, heat oil to 275 degrees. Add garlic and fry until crisp, about 30 seconds. Drain on paper towels. To serve: Bring Parmesan foam broth to a boil and, using hand-held immersion blender, mix until frothy Serve in two-sided bowl, spooning risotto in one side and foam in the other. Garnish risotto with fried garllc chips. Pinot Noir Lutea Russian River Valley, CA 2005 |
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