- 1 X 2 LITRE CONTAINER OF PEELED AND SLICED BABY SHALLOTS.
- 1 k**b OF BUTTER.
- 3-4 CLOVES OF CHOPPED GARLIC.
- 2 CUPS OF WINE.
- 1 CONTAINER OF CREAM.
- 700ML CHICKEN STOCK.
Purple Onion Risotto
Ricardo Soares
30th January 2011
Purple Onion Risotto
SWEAT OFF THE SHALLOTS IN BUTTER WITH THE GARLIC UNTIL THEY ARE SOFT. THIS WILL TAKE ABOUT 10 MINS,
Ingredients
Method
SWEAT OFF THE SHALLOTS IN BUTTER WITH THE GARLIC UNTIL THEY ARE SOFT. THIS WILL TAKE ABOUT 10 MINS, DONT LET THEM CATCH OR GET A LOT OF COLOUR.
ADD THE WINE AND REDUCE BY HALF. THEN ADD THE CREAM AND BRING TO THE BOIL. SIMMER FOR 10 MINS AND BLEND WELL. ADD A LITTLE STOCK TO HELP THIS IF NEEDED. PASS AND BLAST CHILL TO A SFE TEMP.
FOR THE GARNISH:
PEEL 1 KG OF THE BABY SHALLOTS LEAVING THE END INTACT SO AS WHEN U DRY THEM OUT THEY WILL STAY INTACT. IF THEY ARE TOO BIG CUT THEM IN HALF .
SAUTE THESE IN A LITTLE BUTTER AND ADD A LITTLE SUGAR. ONCE THEY HAVE A LITTLE COLOUR, PLACE ON A TRAY WHICH HAS SOME HERBS AND BUTTER. LEAVE UNDER THE PASS LIGHTS OR ON THE CENTRE STOVE TO DRY OUT AND SWEETEN UP.N THIS WILL TAKE NEARLY 2-3 HOURS.
TO MAKE THE RISOTTO MAKE AS USUAL AND ADD A SMALL FEW OF THE ONIONS TO FINISH. ADD SOME BEET JUS AND SERVE.
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