- Rizzo base
- 1kg rizzo rice
- 2 shallot
- 2 cloves garlic
- 200ml ww
- 1.5lt stock
- Bottle of port reduced to syrup
- Chopped rosemary
Deep fried calves brain, port and rosemary rizzo and roast walnuts
Gary Usher
3rd March 2015
Deep fried calves brain, port and rosemary rizzo and roast walnuts
Deep fried calves brain, port and rosemary rizzo and roast walnuts
Ingredients
Method
Sweat
Add wine
Reduce
Add stock
Cook for 11 minutes
Add few drops of port syrup
Add rosemary
Brain:
Peel membrane
Bring stock up to simmer
Add brain
Cook 5 minutes
Refresh
Chill
Portion
Pane
Deep fry
Walnuts:
Roast
Peel
Cook in noisette butter
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