Cappuccino-Style Risotto with Saffron - Catering - Elle & Vire Professionnel
Peel and finely chop the onion. Sweat in butter. Add the rice and stir until translucent.
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Cooking tools:
- Stand mixer
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Mixing bowl
- Colander
- Measuring cup
- Serving platter
Ingredients
- 500 g Carnaroli rice
- 1 onion
- 350 g white wine
- 500 g shellfish stock or fish fumet
- 50 g butter
- saffron
- salt
- pepper
- 500 g Sublime Cream with Mascarpone
- 40 g olive oil
- 50 g red radishes
- 200 g Sublime Cream with Mascarpone
- 75 g parmesan powder
- Cordifolia
- 50 g parmesan pieces
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