RICE WITH BLACK-EYED BEANS SERVED WITH SWEETBREADS ON TOMATO PETALS
Recipe Created By:
Paolo and Massimo Milan
What you will need
- 280 g Riso Gallo Carnaroli Risotto Rice
- 200 g veal sweetbreads, boiled with the nerves taken out
- 100 g black-eyed beans, soaked for 12 hours
- 100 g butter
- 40 g parmigiano-reggiano Parmesan
- 4 large vine tomatoes
- 1 small onion, finely chopped
- 1 shallot, finely chopped
- 1 glass white wine
- 2 tablespoons extra virgin olive oil
- 1 tablespoon parsley, finely chopped
- 1 tablespoon crushed tomato
- 1 litre boiling hot meat stock
How to prepare:
Cut a cross into the top of the tomatoes, blanch them in boiling hot water and cool in iced water.
Peel away the four pieces of skin from each one and dry them in the oven at 40-50°C with the door left slightly open. Simmer the beans for about an hour and drain. Heat 20 g butter and gently fry the onion and shallot. Add the pulp of one tomato and the beans season with salt and pepper.
Rice: heat the oil and 20 g butter in a heavy-based pan, add the rice and stir until it is well-coated and starting to change colour. Pour over 3/4 of the white wine and continue to cook by adding the boiling hot stock a little at a time along with the bean mixture.
Meanwhile chop the sweetbreads into small pieces and flash fry in 30 g butter. Drain and place in a separate saucepan. Pour the rest of the wine over and evaporate off. Adjust seasoning. Keep warm.
When the risotto is ready, remove from the heat and beat to a creamy consistency with the rest of the butter, cheese, parsley and crushed tomato. Season with salt and pepper.
Serve on hot plates garnished with the sweetbreads and the tomato petals arranged round the edges.