Gourmet Italian Rice with Herbs
8,4 / 10
1 hr 25 min.
- For the risotto
- 1 ¼ cups Arborio rice
- ¼ cup butter
- ¼ cup olive oil
- ⅜ cup dry white wine
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (minced)
- 4 cups vegetable stock (kept hot on the stove)
- ½ Tbsp Sage (finely chopped)
- ¼ cup double cream
- Edible flowers
- For the garnish
- 2 cups vegetable oil (for deep-frying)
- 1 large carrot (cut into strips using a peeler)
- 2 sprigs rosemary (leaves removed from the stems)
- bay leaves
- rosemary (for garnishing the plate)
- Edible flowers (for garnishing the plate)
Prepare the dressing ahead of time by whisking together the sherry vinegar, olive oil and saffron strand. Add the tomato, cover and chill until later.
Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat.
Saute the shallots gently for 4-5 minutes then add the garlic and chicken and continue to cook for a further 2 minutes. Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent.
Add the white wine and increase the heat to allow it to evaporate almost entirely.
Add a ladle of the saffron-infused hot chicken stock to the risotto at a time, stirring frequently until it is absorbed into the rice.
Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.
Meanwhile, heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F. Deep-fry the carrot, rosemary leaves and bay leaves separately in batches. Remove with a slotted spoon and drain on kitchen paper. Keep warm in the oven at a low heat.
Stir in the cream into the risotto towards the end of cooking and season to taste. Finish by stirring in the pansy petals and the sage.
Spoon onto serving plates in a mound in the centre and top with the carrot, bay leaves and rosemary leaves.
Garnish the plate with the remaining rosemary leaves, flower petals and some of the prepared dressing.