EMULSIFICATIONRisotto withParmesan AirIngredients for 4 servingsFor the parmesan solutionFor the risotto500g grated Reggianoparmesan1.25L chicken stock450g waterFor the parmesan air250g parmesan solution60g grated Reggianoparmesan2 small onions, chopped60g butter(see above)270g Arborio rice4 doses of LECITE3/4 saffron threadsSaltOlive oil(0.4° acidity)InstructionsParmesan water•Bring the water to a boil in a saucepan. When itstarts to boil, add the cheese and stir with a spatulauntil the cheese turns into an elastic mass.•Remove from the heat and leave to infuse for 1 hour.Strain through a cheesecloth and set aside untilready to use.Air•In a tall container, blend the LECITE with theparmesan solution at room temperature.•Allow to stand for 1 minute and then skim thesurface with the hand-held electric blender untilsoap-like bubbles form.•Let the air stabilise for 1 minute, collect it with a bigspoon and serve.Risotto•In a saucepan, mix the butter with the oil andchopped onions. Cook until translucent, then addthe rice and sauté briefly. When the rice is glossy,add a ladle of stock and add the saffron. The riceshould absorb the liquid a little at a time.•Taste for salt. Remove from heat and add thecheese and a little butter. Leave to stand for 5minutes before serving.Tips & suggestionsBearing in mind that the tasteof solution will be the same asthe of the original cheese, youcan substitute the parmesanfor other cheeses such as:aged Manchego, smokedIdizábal, etc.When preparing a cheesewater, especially parmesan,the remaining fat can be usedin a risotto.
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