Carnaroli risotto with goat's butter, pine nut cream, candied lemon and mountain flowers
Refined risotto recipe by chef Hannes Pignater from the ADLER Lodge RITTEN.
Equipment
- 1 Food processor
- 1 Pastry Bag
Ingredients
- 160 g Risotto rice
- 110 ml White wine dry
- 20 g Goat's butter
- 1 Lemon organic
- 300 g Pine nuts organic
- 40 g Grated Parmesan cheese
- 1 tp Salt
- 50 g Sugar (For candying the lemon peel)
Decoration
- edible Blossoms from your own garden (wash and lay out on a clean kitchen towel)
- Parsley
Instructions
Candied lemon
- Peel the lemon with a peeler
- Cut the peel into julienne (fine strips)
- Blanch 3 times for 1 minute each time with fresh water
- Make a syrup from 2 parts sugar and 1 part water, add the blanched lemon peel and boil for a few minutes.
- Set aside the finished candied lemon peel
- Squeeze the lemon and set the juice aside
Pine nut cream
- Roast the pine nuts for 8 minutes at 180 degrees Celsius
- Puree most of the pine nuts in a high-powered blender to a cream and pour into a pastry bag or bottle.
- Set aside the rest of the pine nuts for decoration.
Risotto
- Roast the rice
- Deglaze with white wine and cook slowly, adding boiling water.
- The rice should be "al dente" after about 18 minutes.
- Remove from the heat, mix with the goat's butter, lemon juice, grated Parmesan, and salt, and arrange on plates.
Decoration
- Garnish the risotto on the plates with the pine nut cream, candied lemon, parsley, and mountain flowers.