Equipment
- Food prosessor, Wide sauce pot, Wooden spoon
Ingredients
- 330 gr mortadella cut into cubes
- 120 gr fresh ricotta
- 200 gr grated parmigiano Reggiano
- 110 ml heavy cream
- Grated nutmeg
- 1 l light chicken stock
- 80 gr unsalted butter
- 1 small white onion, minced
- 550 gr carnaroli riso
- 150 ml dry white wine
- 1 large egg yolk, lightly beaten
- 1 lemon zest and juice.
- 100 gr honey preserved chestnut
- 100 gr toasted and crushed Pistacchio
- Extra virgin olive oil
- Salt and pepper to taste.
Instructions
- For the Spuma: in a food processor add the cubed mortadella and pulse it gently until finely ground.
- Add the ricotta, parmigiano and cream and process until smooth.
- Transfer into a clean bowl and fold in half of the toasted pistachio and the nutmeg, season and set aside in the refrigerator. (Best to prepare the spuma at list one hour prior).
- Heat a large heavy wide pot over a medium heat , add 30 gr of butter and some olive oil until butter melting.
- Add the onion and cook until translucent (no colour)
- Add the rice and gently toast until the fat has slowly coated the rice and it turns opaque. Add the wine and continue stirring until all the alcohol has evaporated.
- Ladle the hot chicken stock (normally for the first pour of liquid is double of the volume of liquid to the rice) and continue stirring.
- As soon the liquid has evaporated keep adding un cup of hot stock and stirring constantly
- Allow the rice to cook for approximately 17 minutes allowing always the rice to have sufficient liquid.
- After 17 minutes taste a few grains of rice, you should have a al dente consistency. At this point remove the pot from the stove.
- Add the remaining butter, the egg yolk, lemon zest and half of the lemon juice, adjust the seasoning.
- Add the parmigiano reggiano grated, some of the honey from the chestnut and plated in warm flat plate.
- Pipe the mortadella spuma and garnish with sliver chestnut and remaining crushed pistachio
Video
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