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Per il burro acido all'oro:
Tritare lo scalogno e cuocerlo a fuoco dolce con il burro e lo spumante. Sfumare e filtrare.
Versare in una ciotola e spolverare con la polvere d'oro.
Raffreddare in frigorifero.
Per il risotto ricco di Alan:
Tostare il riso con poco olio, sfumare con poco spumante e portare a cottura con il brodo di pollo bollente.
Mantecare con il burro acido e il Parmigiano.
Per l’osso e midollo:
Pulire i midolli, adagiarli su uno strato di sale grosso e cuocerli in forno per 3 minuti a 200°C gradi.
Preparare la gratinatura.Grattugiare il pane grossolanamente, unire la scorza di limone grattugiata e le nocciole tostate tritate. Salare e pepare.
Coprire i midolli con la gratinatura e rimettere in forno per altri 3 minuti fino a doratura.
Per la salsa al caffè ricca per il midollo:
Sciogliere il fondo bruno con il caffè, unire la panna e portare a cottura.
Restringere con l’amido di mais e montare con il burro.
Per comporre il piatto:
Versare il riso su un piatto nero, adagiare il midollo e completare con le gocce di salsa al caffè, scaglie d'oro e polvere di caffè.
Risotto ricco di Alan
Sul cocuzzolo della montagna 27.12.2018, 19:40
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