Aquerello risotto

Diego Ferrari

Diego Ferrari

6th November 2019

Aquerello risotto

60 min

On the menu at Caractère

Ingredients

Risotto

  • 480 g of Aquerello rice 1 teaspoon of salt Water 350 g Parmesan 240 g of Butter

Red port jus

  • 75cl Red port 25 g of butter 1 teaspoon of Maïzena

Black crumble

  • 125 g butter 150 g of grated parmesan 150 g flour 1 tsp of black carbon powder

Method

Risotto

Toast the rice in a large frying pan without oil/butter.
Deglaze, cook with water and season with salt.
After 16-18 minutes, either stop the cooking process and place in blast chiller.
Or continue cooking for a further 4 minutes, incorporate butter and grated cheese.

Port reduction

Reduce the port slowly until only 1/8 is left.
Dilute the maïzena in water and whisk into the reduced port.
Finally incorporate the butter and season to taste.

Black crumble

Mix all ingredients in kitchen aid. Set aside in fridge. Once completely cool, grate pieces onto a baking tray and cook at 180 degrees for 10-12 minutes.

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