Modern twists on time-honoured favourites.
Risotto timbale with char fillets and young cockerel
What you need
- [ ] 250 g Riserva 1856 Carnaroli rice
- [ ] 4 medium-sized Char fillets (Mountain or Brook Trout) cut into diagonal strips
- [ ] 300 g young cockerel
- [ ] cleaned and washed
- [ ] 1 bunch of fresh herbs (chervil
- [ ] tarragon
- [ ] majoram
- [ ] cress)
- [ ] 1 shallot
- [ ] finely chopped
- [ ] 1 glass dry white wine
- [ ] 100 g butter
- [ ] 100 g extra virgin olive oil
- [ ] 1 glass fish or meat stock
- [ ] 2 tablespoons parmigiano-reggiano Parmesan
- [ ] grated
- [ ] 1 litre vegetable stock
Proposed by: Filippo Chiappini Dattilo
How to prepare:
To make the sauce: plunge the herbs quickly into boiling water and then immediately into iced water to cool. Blend with the oil, half of the stock and adjust seasoning.
To make the risotto: fry the shallot in half of butter until it starts to turn brown. Add the rice and stir until it is well coated and starts to colour slightly, then pour in the wine and evaporate off.
Continue cooking by gradually adding the boiling hot vegetable stock and the rest of the meat or fish stock. Meanwhile quickly fry the fish fillets in a saucepan in 1 tablespoon oil, season and keep warm. Also quickly fry the young cockerels in a little butter, adjusting the seasoning.
Beat the remaining butter and Parmesan cheese into the risotto to make it creamy. Divide between well-greased timbale moulds and leave to firm up.
Serve by placing these in the centre of the dishes, pouring a trickle of warm sauce over and arranging the strips of char and young cockerel decoratively around the dish.