| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 1/3 |
|
Onion; diced |
| 200 |
g |
Cooked rice |
| 200 |
g |
Half grated; half peeled |
|
|
; parmesan |
| 100 |
ml |
Double cream |
| 1 |
oz |
Saffron |
| 3 |
|
Spring onions; diced |
|
|
Seasoning |
| 2 |
|
8 oz chicken breasts |
| 4 |
|
Halved plum tomatoes; slow cooked in the |
|
|
; oven for 24 hours |
| 4 |
sl |
Ciabatta bread |
|
|
Rock salt |
|
|
Brandade |
|
|
Pesto |
|
|
Fresh basil |
INSTRUCTIONS
Sweat off the onion in a pan. Add the cream and saffron, bring to the
boil and infuse for 5 minutes over a low heat. Add the rice and
grated parmesan, spring onions and seasoning. Place into ring moulds
and refrigerate until cold.
Meanwhile cook the chicken in a griddle pan and place the risotto
cakes under the grill to warm up. Serve with pesto, parmesan
shavings, cooked tomatoes and ciabatta slices spread with brandade.
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