food, Recipes

Salted Caramel Risotto

Michael Le Grange

ingredients

For the orange oil ½t coriander oil 2 gloves garlic 3 slices ginger 4 all-spice berries zest of an orange 1 small cinnamon stick canola oil For the risotto 2¼ cups water 1 cup full cream milk 10g butter 100g canaroli (risotto) rice 1½ cup sugar 1 cup cream seeds of 1 vanilla pod sea salt 3 egg yolks For the Parmesan pecan nuts 100g Parmesan, grated 100g pecan nuts

method

Make the orange oil one week in advance. Place all the ingredients in a 440ml jar and top up with canola oil. Refrigerate for one week, then remove and strain. For the risotto, heat two cups of the water with the milk in a saucepan. Melt the butter in a separate saucepan over medium-high heat. When the butter is foaming add the rice and cook for three to four minutes, stirring until translucent and golden. Transfer the rice to the milk mixture, bring to the boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring frequently, or until the rice has softened and is cooked through, but is still chewy. Combine one cup of the sugar and remaining water in a heavy saucepan. Cook over high heat, stirring, until the sugar dissolves. Bring to the boil and carefully swirl the mixture so that it caramelises evenly. Continue to boil until the mixture darkens. Remove the pan from the heat and carefully add the cream in a slow stream, whisking constantly, until smooth. Add the caramel to the rice, stirring well. Simmer over medium-low heat, for 15 to 20 minutes, stirring frequently, until most of the liquid has evaporated. Stir in the vanilla and salt. Beat the egg yolks with the remaining sugar, until the mixture has doubled in size and fold into the risotto. Sprinkle the Parmesan evenly onto a baking tray and bake at 180ºC until golden. Place the pecan nuts on a separate baking tray and roast for six minutes. Leave to cool. Place the pecan nuts and Parmesan in a food processor and pulse until fine. Spoon the risotto onto a serving plate, sprinkle the Parmesan pecan nuts over the top and drizzle over the orange oil. Serve immediately. SERVES 8 Originally published in HL June 2014