Thursday, June 18, 2015

Seafood Rissotto with Poached Egg


Parmesan chicken stock
  • 1kg chicken wings
  • 2 carrots, roughly chopped
  • 1 brown onion, chopped
  • 3 celery sticks, chopped
  • 2 bay leaves
  • 3-4 sprigs thyme
  • 6-8 peppercorns
  • Parmesan rinds
  • Sea salt, to taste

Onion puree
  • 20g butter
  • 20ml olive oil
  • 1 white onion, sliced
  • 1 star anise

  • 40g butter
  • 20ml olive oil
  • 100g carnaroli rice
  • 500-600ml chicken stock
  • 2 tablespoons onion puree

  • 500 gms Prawns
  • Butter 1 tbsp
  • Salt
  • 1 tbsp olive oil
  • Pepper

Poached Eggs
  • 4 eggs
  • Vinegar

  • For stock, place chicken wings, carrots, onion, celery, bay leaves, thyme and peppercorns in a stock pot and fill with enough cold water to cover. Bring to the boil, reduce heat and simmer for 30-40 minutes. Remove from heat and allow to steep. Pour stock through a fine chinois removing any solids and skim off any fat.
  • Pour 2 litres of stock into a clean saucepan and add parmesan rinds and culatello off cuts. Bring to the boil, reduce heat and simmer for 10-15 minutes. Taste and season with salt.
  • For onion puree, melt butter with oil in a large frying pan, add onions and star anise and cook, covered over a medium heat for 5-10 minutes until soft. Remove lid and cook for 20-30 minutes until golden and deeply caramelised. Remove star anise, puree onions until smooth, sieve.
  • For risotto, melt 20g butter and olive oil in a frying pan over a high heat, add rice and cook for 10-12 minutes, shaking pan occasionally. Begin adding hot stock a ladleful at a time, shaking between each addition. Continue to add stock until rice is tender. Remove from heat and rest for 5 minutes. Return to heat and stir through remaining 20g butter and onion puree. Taste and season with salt.
  • For Prawns Saute Prawns in a mix of olive oil and butter for 4 minutes and season it with salt and pepper.
  • For poached eggs, bring water to boil and add white wine vinegar. Remove from heat. Crack an egg in a bowl and turn it in water and start swirling around. Put back on heat for 3 minutes. Your egg is poached. 
  • To serve, Spoon risotto onto the serving plate and spread out by knocking on the base of the plate. Place an egg on top of risotto. Place prawns around.

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