Ingredients for people 4
For the risotto
280 g of Carnaroli rice
80 g Parmigiano Reggiano, grated
1/2 chopped Romagna shallot
1 liter of chicken broth
50 g of butter, cubed, put in the freezer
3 file
1 tablespoon chopped fresh mint leaves
mint leaves to decorate
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For the parmesan ice cream
100 g fresh cream
100 g Parmesan aged 64 months, grated
200 g of whole milk
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2 g of xanthan powder (optional)
For the parmesan air
100 g of Parmigiano Reggiano crusts
(or 100 g of grated)
1 liter of meat broth
3-5 g of soy lecithin powder
Equipment needed
microplane to grate lime peel
Preparation
For the parmesan ice cream
Homogenize all the ingredients, if you have the Pacojet pour into the glass, blast chill and store in the freezer. When the risotto is half cooked, remove the glass from the freezer and smooth the Parmesan ice cream.
If, on the other hand, you have an ice cream maker, homogenize the ingredients and prepare the ice cream following the instructions indicated by the supplier of the machine.
You can also prepare ice cream using only the freezer. Homogenize the ingredients and pour into a tray, place in the freezer. Every 10 minutes remove the tray from the freezer, scrape and stir and return to the freezer.
For the air of Parmigiano Reggiano
Bring the broth with the Parmesan crusts to a simmer and continue to cook until the crusts are soft, the liquid is enriched with the Parmesan flavor, and has reduced to about 700 ml. Emulsify with the hand blender, leave to rest for 15 minutes and pass through a fine sieve. Cool immediately and store the Parmesan broth covered in the refrigerator for up to two days.
For the risotto
Stew the shallot in a saucepan with a little butter for a few minutes. Pour in two tablespoons of broth and continue cooking for another 5 minutes. In a second pan with a drizzle of oil, pour the rice and heat over high heat.
When the rice is hot to the touch, add a little hot broth. Add the shallots and continue cooking, adding the boiling broth a little at a time and stirring until the risotto is cooked. Once cooked, off the heat, stir in the cheese, the grated rind of two limes, the chopped mint and the cold butter, season with salt.
Finishing and presentation
Pour the Parmesan broth into a container with high sides. Add the soy lecithin powder. Partially dip the tip of the hand blender into the liquid at an angle of about 35°. Start the blender by gradually increasing the speed. On the surface of the liquid, a foam rich in Parmesan flavor forms, which we call Parmesan air. Continue to blend until you have produced the required amount of air. Turn off the blender and remove it from the liquid. Slightly tilt the container, and using a spoon, extract the air that you use to finish preparing the dish.
Pour the risotto into the warm bowls, add a scoop of Parmesan ice cream in the center of the risotto, decorate with a little grated lime peel and mint leaves. Finish with a spoonful of Parmesan air and serve immediately.
