CRUNCHY RISOTTO, LIGHT SUBLIME WITH PARMESAN

TO MAKE THIS DISH

Ingredient list

Risotto 280 g Arborio rice 200 g white wine 240 g chicken stock 80 g chopped onion 40 g butter 40 g grated parmesan salt pepper Parmesan tuile 80 g grated parmesan Light parmesan cream 250 g Sublime, Cream with Mascarpone 60 g milk 60 g grated parmesan 10 g chopped garlic grated parmesan salt pepper

Utensils

None

THE RECIPE, STEP BY STEP

1. Risotto Soften the onions in butter then add the rice. Sweat for 3 – 4 minutes then slowly add the white wine and chicken stock. Cook the rice until al dente and add 40 g of grated parmesan. 2.Parmesan tuile Spread a thin layer of parmesan onto a Tefal baking sheet and cook under a salamander grill until coloured. Use a pastry cutter to shape. 3.Light parmesan cream Bring the milk and garlic to the boil and add the parmesan. Once cool, blend with the Sublime and season. Whisk using a mixer set at medium speed. 4.Presentation Spoon the risotto onto a hot plate, position a parmesan tuile in the centre then a quenelle of light cream and a parmesan shaving on top.