75) RISOTTO ALLE RANE E CIPOLLA
Risotto with frog legs and onion cream
Ingredients for the onion cream:
Onion 300 gm
sherry vinaigrette 100 ml
Seasoning (salt & pepper) to taste
Butter 20 gm
Preparation for the onion cream:
At slow fire, heat up pan with butter, and start to cook the onion .Add in sherry vinaigrette , some water , and cook for one hour until soft . The onion has to take the consistency of a cream. Adjust the seasoning and keep aside.Add water if u need make sure the taste is very gentle .
Ingredient for the risotto:
Risotto rice 500 gm(vialone nano or Cannaroli )
Chicken stock 1.5 liter
Seasoning to taste
Frog legs 300 gm( clean it up to the bone )
White wine one glass
Parmiggiano reggiano 100gm
Butter 50 gm
Flour (for coating)
Chervil 20 gm
Cream of onion see above
Preparation for the risotto
Take the frog legs, coat in the flour and start to pan-fry in the hot oil. Add in the white wine and flambé. Cook for 5 minutes.or until cook with add of stock if u need
Heat up a casserole , with extra virgin olive oil, add in the risotto, toast, add in white wine , let evaporate ;add in the stock little by little until cook or 18 minutes.Take out the risotto from the fire and add in butter and cheese.
Heat up a casserole , with extra virgin olive oil, add in the risotto, toast, add in white wine , let evaporate ;add in the stock little by little until cook or 18 minutes.Take out the risotto from the fire and add in butter and cheese.
Place the risotto on a plate ,topped with the onion cream and frog legs. Serve with the chervil and white pepper.
For the frog ; make sure u have the best legs , some like to add the meat inside , i like to enjoy separated .
For the frog ; make sure u have the best legs , some like to add the meat inside , i like to enjoy separated .
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