Don’t skip risotto as a first or as a side dish for summer meals: grilled fish, barbecue skewers… just follow my recipe.
Pour découvrir cette recette en français, cliquez ici.
The weather is hot, but you would’t want to give up risotto… Here’s the cool solution: I’ve created a light version of risotto to serve cold. A fresh and original creation for your enjoyment, from TABLONOMIE.
THE HACK : Instead of grating fresh Parmesan, which would turn this risotto mushy, I simmer Parmesan rinds in beef consommé. Butter is replaced with organic, sustainably produced soy milk. A surprising diet dish.
THE TABLONOMIE TWIST : Enhance with a touch of acidity from lemongrass and caper leaves ! And this risotto turns into a refreshing delight!
Prep Time: ½ hour, plus 3½ hours unattended / serves ca. 6 people
Difficulty: medium / Cost: low
INGREDIENTS:
- 720 g beef or veal stock (homemade if possible)
- About 30 g Parmesan rinds (yes, rinds only – the older, the better)
- 300 g Carnaroli rice (the creamiest variety)
- 1 shallot
- olive oil
- 180 g dry white wine
- 180 g plain soy milk
For garnish:
- Fresh lemongrass (Cymbopogon citratus) leaves, very finely chopped
- Caper leaves
PREPARATION of Cold Risotto – A Mad Summer Treat – step by step:
1 In a saucepan, heat the consommé, then add the Parmesan rinds. Let simmer for at least 1 hour. Strain through a fine-mesh sieve and set aside. Place a deep dish in the freezer (mine measures 15×20 cm).
2 Peel the shallot and chop very finely. Pour some olive oil into a heavy-bottomed saucepan, then sauté the shallot briefly without browning. Add the rice and stir vigorously. It should turn translucent. Add the Parmesan consommé in 2 or 3 batches. Add the white wine, then the soy milk. Don’t worry if the soy milk seems to curdle.
3 Turn well and cook for about 15 minutes over low heat, stirring regularly. When the risotto turns creamy but still very al dente, remove the pan from the heat and let it cool for about 30 minutes. Then, remove the dish from the freezer, pour the risotto into it and store in the fridge for about 2 hours.
PLATING
Cut the risotto into portions using a knife or a cylindrical cookie cutter (diameter ca. 7 cm). Serve on individual plates and garnish with a caper leaf, then sprinkle with lemongrass.
NOTE:
This recipe pairs wonderfully with chicken skewers or grilled fish.
WINE:
A fresh, summery white wine, best chosen to complement the meat or fish. Gavi from Italy is always a safe bet. Avoid tannic reds . Or brew a nice lemon-flavored cold infusion (brew with your iSi whipper).
Table style : Tablecloth is by Pierre Frey. Rustic blue plate is by Secla Portugal (no longer sold).
Photo © c.m. 2022
