Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
Risotto is a super-versitile dinner that is perfect for feeding a crowd.
This one uses a traditional graukäse from Austria but you could use any strong-flavoured cheese you wanted. The espuma gun cream is optional, as the risotto is lovely and rich with or without.
By Norbert Niederkofler- 1 tbsp grape seed oil
- 1kg/2lb 4oz white onions, thinly sliced
- 5 bay leaves
- 500ml/18fl oz apple vinegar
- 5 black peppercorns
- 1 litre/1¾ pints chicken stock or water
- 250g/9oz carnaroli rice, or risotto rice
- 25ml/1fl oz white wine
- 50g/1¾oz butter
- 50g/1¾oz Parmesan
- salt, to taste
For the graukäse cream
- 200ml/7fl oz double cream
- 2g agar agar
- 100g/3½oz graukäse, or other strong-flavoured Alpine cheese such as raclette
- salt, to taste
- freshly ground black pepper, to taste
To serve
- 1 slice pucia bread, crumbled
- chives, finely chopped
Method
To make the risotto, heat a small saucepan until hot. Add the oil and onions and cook until softened. Pour in the vinegar, black peppercorns and salt. Reduce the heat and simmer for an hour.
When the onions have cooked, place a large saucepan over a medium heat. Tip in the rice and white wine and simmer until the liquid has evaporated. Add a ladle of chicken stock and cook until it has soaked into the rice. Repeat until all the stock has been used. Stir in the cooked onions. Simmer until creamy then stir in the butter and Parmesan.
To make the graukäse cream, mix all of the ingredients together in a saucepan and bring to the boil, stirring constantly. Pour into a food processor and blend until smooth. Charge your espuma gun with two canisters. Carefully pour the cream into gun.
Serve the risotto between 4 serving bowl and use the espuma gun to top each dish with the cream. Crumble over a slice of pucia bread and sprinkle with chives.