Recipe Crunchy risotto, light Sublime with parmesan

To prepare 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
parmesan pieces
salt
pepper

Elle & Vire products used

Sublime, Cream with Mascarpone

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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