CAPPUCCINO-STYLE RISOTTO WITH SAFFRON

TO MAKE THIS DISH

Ingredient list

Risotto 500 g Carnaroli rice 1 onion 350 g white wine 500 g shellfish stock or fish fumet 50 g butter 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 grated parmesan

Utensils

None

THE RECIPE, STEP BY STEP

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. 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. 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.