Chef’s Notes: The rice Risotto with saffron was eaten in the Middle Ages by the Venetian Jews in northern Italy.
• 1 shallots, chopped fine
• 3 tablespoons of Olive Oil
• 4 portions of Risotto Rice
• 1 Fresh garlic clove Chopped fine
• 1/12 cups of vegetable stock or chicken stock
• Note you may need to add extra stock if not add water, you can always add more wine.
• Half-a-cup of white wine
• 100g of sliced deep fried prosciutto.
• Plus One slice of prosciutto for each, to garnish the plate.
• 50g Mascarpone cheese
• 50 g grated Parmesan cheese
• 2 tablespoons of butter
• 4 tablespoons of freshly parsley dill, chopped
• Keep an extra parsley for garnish at the end.
• 1 Lemon, for Lemon juice and Lemon zest
• 15 to 25 g of blue cheese
• Chopping board
• Sharp knife
• Large frying pan
• One pot for oil
• One spatula
• Lemon zester
• Four serving plates.
• In a large frying pan add olive oil, onions and garlic. Stir until tender
• Add rice to the pan and continuously stir until the rice is completely covered with the oil and the mixture in the pan.
• Add a quarter cup of liquid (water) at a time and continuously stir. • • • Add second quarter cup when most of the liquid has been absorbed by the rice.
• Add the vegetable stock or your chicken stock,
• Add the white wine (at this point the rice should be Al dente-Not too soft, but firm to the bite).
• Once rice is fully cooked remove from heat and set aside• Add mascarpone cheese, fresh dill, butter, graded parmesan cheese, slowly mix all ingredients well. (Let sit for 3 to 4 minutes, cover the top of the pan to maintain the heat
Note; Place your plates in the oven for five minutes at 49C (120F) to 65C
(150F) before serving the rice. Make sure you wear oven gloves when
removing and serving your dish.
• Now add remaining ingredients, (Fresh parsley, deep fried prosciutto chopped fine, a bit of lemon juice) and slowly fold them in,
the rice in the centre of your plate, then place one slice of
prosciutto on one side of the rice. For extra garnish, add chopped
parsley on top of the rice and a touch of lemon zest.
Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram:https://www.instagram.com/chef_schulz/, for his daily recipe with the plated photo posts.