Texturas recipes spreads - Flipbook - Page 9
EMULSIFICATION
Risotto with
Parmesan Air
Ingredients for 4 servings
For the parmesan solution
For the risotto
500g grated Reggiano
parmesan
1.25L chicken stock
450g water
For the parmesan air
250g parmesan solution
60g grated Reggiano
parmesan
2 small onions, chopped
60g butter
(see above)
270g Arborio rice
4 doses of LECITE
3/4 saffron threads
Salt
Olive oil
(0.4° acidity)
Instructions
Parmesan water
•
Bring the water to a boil in a saucepan. When it
starts to boil, add the cheese and stir with a spatula
until 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 until
ready to use.
Air
•
In a tall container, blend the LECITE with the
parmesan solution at room temperature.
•
Allow to stand for 1 minute and then skim the
surface with the hand-held electric blender until
soap-like bubbles form.
•
Let the air stabilise for 1 minute, collect it with a big
spoon and serve.
Risotto
•
In a saucepan, mix the butter with the oil and
chopped onions. Cook until translucent, then add
the rice and sauté briefly. When the rice is glossy,
add a ladle of stock and add the saffron. The rice
should absorb the liquid a little at a time.
•
Taste for salt. Remove from heat and add the
cheese and a little butter. Leave to stand for 5
minutes before serving.
Tips & suggestions
Bearing in mind that the taste
of solution will be the same as
the of the original cheese, you
can substitute the parmesan
for other cheeses such as:
aged Manchego, smoked
Idizábal, etc.
When preparing a cheese
water, especially parmesan,
the remaining fat can be used
in a risotto.
