Risotto with frog, Verona celery, white asparagus and melted mild cheese
DOSES FOR: 4 porzioni
Recipe by Chef Sauro Bison
ingrediants
10 XL fresh frog legs
25 g Chopped carrots, shallots and parsley stalks
Mediterranean seawater to taste
Korai Jo Sushi No Su to taste
Extra-virgin olive oil to taste
Normandy demi-sel butter to taste
preparation
Brown the chopped vegetables in butter and oil then add in the frog legs. Moisten with a dash of Korai Jo Sushi No Su vinegar and a little seawater. Add vegetable stock a little at a time whilst cooking over a low heat for 20 minutes.
ingrediants
100 g Mini white asparagus
40 g Diced Verona celery
Korai Jo Sushi No Su to taste
Extra-virgin olive oil to taste
Normandy demi-sel butter to taste
Halen Môn Pure Salt to taste
Pepper to taste
preparation
Combine the Verona celery and asparagus in a saucepan.
Season with butter, oil, salt and pepper. Deglaze with Korai Jo Sushi No Su vinegar and cook for 10 minutes, wetting with vegetable stock.
ingrediants
200 g Carnaroli rice
Extra-virgin olive oil to taste
50 g Normandy demi-sel butter
White wine to taste
Grated Parmigiano Reggiano DOP cheese to taste
Frog condiment
preparation
Toast 200 grams of Carnaroli rice in butter and oil. Deglaze with a dash of white wine then cook the rice with the vegetable stock. Add the previously-made frog condiment. Cream with butter and grated Parmesan cheese.
ingrediants
80 g Formaggi.it Toma Piemontese DOP cheese
85 g Formaggi.it Provola delle Madonie cheese
85 g Formaggi.it Vezzena mild cheese
500 g Elle&Vire Advantage Cream
White pepper to taste
preparation
Cut the cheese into cubes then soak in a light cream overnight (12 hours). Cook the cream and cheese mixture at 70° C until smooth and homogeneous. Adjust the salt and pepper. Smooth the emulsion with an immersion blender, pass through a sieve and chill in the fridge.
Assembly and finishing
Serve the risotto piping hot, spooning the melted mild cheese in the centre. Top with Verona celery and white asparagus. Finish with a few drops of Modena IGP balsamic vinegar and a grinding of Jamaican allspice.