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Receta Risotto Cake
by Global Cookbook

Risotto Cake
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  Raciónes: 6

Ingredientes

  • 1 lt chicken stock (qv)
  • 150 gm butter at room temperature
  • 2 Tbsp. extra virgin olive oil
  • 1 x beef or possibly veal shin bone cut open at both ends to reveal the marrow
  • 1 med red onion peeled and very finely minced
  • 300 gm risotto rice
  •     parmesan freshly grated
  •     sea salt and freshly grnd black pepper

Direcciones

  1. Poach the shin bone gently in water for 35-40 min.
  2. Remove the marrow.
  3. Heat the chicken stock and check for seasoning.
  4. Heat 75g of the butter and all the oil in a large heavy bottomed pan with the marrow and gently fry the onion till soft about 15-20 min.
  5. Thereafter follow method for Risotto alla Milanese.
  6. Spread the cooked risotto out on a flat plate to a thickness of about 2cm and leave to cold.
  7. Heat the remaining butter in a heavy bottomed frying pan.
  8. Press in the cold rice in a cake like layer about 2.5cm thick.
  9. Fry till crisp and browned.
  10. Turn out on to a flat plate and cut into wedges.
  11. Serve warm as an accompaniment to Osso Buco (qv) with freshly grated Parmesan.
  12. Serves 6