Elle & Vire Recipes
for
4 people
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To make this dish

Ingredient list
Risotto
280 g Arborio rice
200 g white wine
240 g chicken stock
80 g chopped onion
40 g butter
40 g grated parmesan
salt
pepper
Parmesan tuile
80 g grated parmesan
Light parmesan cream
250 g Sublime, Cream with Mascarpone
60 g milk
60 g grated parmesan
10 g chopped garlic
grated parmesan
salt
pepper
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Risotto

    Soften the onions in butter then add the rice. Sweat for 3 – 4 minutes then slowly add the white wine and chicken stock. Cook the rice until al dente and add 40 g of grated parmesan.

  2. 2

    Parmesan tuile

    Spread a thin layer of parmesan onto a Tefal baking sheet and cook under a salamander grill until coloured. Use a pastry cutter to shape.

  3. 3

    Light parmesan cream

    Bring the milk and garlic to the boil and add the parmesan. Once cool, blend with the Sublime and season. Whisk using a mixer set at medium speed. 

  4. 4

    Presentation

    Spoon the risotto onto a hot plate, position a parmesan tuile in the centre then a quenelle of light cream and a parmesan shaving on top. 


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About the author ...

Nicolas Boussin

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