Recipe Cappuccino-Style risotto with Saffron

To prepare this dish

Ingredient list

Risotto

500 g Carnaroli rice
1 onion
350 g white wine
500 g shellfish stock or fish fumet
50 g Elle & Vire gourmet butter 82% FAT
saffron
salt
pepper

Finish

500 g Sublime, Cream with Mascarpone
40 g olive oil
50 g red radishes
salt
pepper

Presentation

200 g Sublime, Cream with Mascarpone
75 g parmesan powder
Cordifolia
50 g parmesan pieces

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Risotto

   Peel and finely chop the onion. Sweat in butter. Add the rice and stir until translucent. Cover with white wine, add the saffron, season and cook over a low heat until all the liquid has been absorbed. Add 350 g of stock and continue to cook until all the liquid has been absorbed. Set aside.

    

2. 2

   Finish

   Whip the Sublime cream, olive oil and salt and pepper in a mixer at medium speed. Trim, wash and thinly slice the radishes.

    

3. 3

   Presentation

   Just before serving, finish cooking the rice with the remaining stock, stir in the parmesan powder then add the liquid Sublime. Decorate with whipped Sublime, parmesan shavings, radish and cordifolia. 

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