risotto with fonduta
Risotto with Asparagus Topped with Parmesan Tuille Filled
with Fonduta Adapted by StarChefs
lb arborio rice
tablespoons olive oil
cup unsalted butter
onion, peeled, finely chopped (1/2 cup)
cup dry white wine
cups chicken stock
cup grated Parmesan cheese
the Tuille Parmesan:
cups Parmesan cheese, fresh grated
tablespoons clarified butter
lb fontina cheese
cup all purpose flour
Prepare the Risotto:
Take asparagus and cut bottom 1 1/4 inches of stem; cut off tips
and set aside; chop the remainder of the stem into 1/3 inch pieces.
In a small stockpot, place chopped asparagus stems with 5 cups chicken
stock. Cook over medium heat until tender. Remove from heat and
drain asparagus, reserving stock. Puree asparagus in blender until
a large saucepan, heat olive oil and 2 tablespoons butter over medium
heat. When butter foams, add onions and sauté until onions
become translucent. Add arborio to pan and toast arborio, stirring
as it cooks, for 30 seconds.
wine and continue to cook until wine is completely reduced. After
wine has dissipated, add 2 cups hot chicken stock; cook for 2 minutes
and add asparagus tips and puree. Slowly add reserved 5 cups stock
by quarter cups. After approximately 15 minutes, risotto should
be cooked. Remove from heat and add 1/3-cup butter and Parmesan
cheese. Mix well.
Prepare the Tuille:
Heat a nonstick 8-inch sauté pan to low heat. Wipe the pan
with clarified butter (a brush or towel will help). Sprinkle the
Parmesan into pan forming 2 small (3 1/2") discs. Work edges
with a rubber spatula and lightly brown the first side; turn and
repeat. Form over small, thin molds. Allow to cool.
Prepare the Fonduta:
Remove skin from Fontina cheese and break into small pieces or cubes.
In a small saucepan, place cheese cubes; add flour. Pour in milk;
make sure milk is very cold. Mix well until all of the lumps of
flour are broken apart. Set the pan in a warm are near or on top
of a warm stove for 2 hours to allow cheese to become soft.
2 hours, place the saucepan over medium heat, stirring contents
continuously. Allow mixture to come to a low boil; when cheese has
melted completely remove pan from heat. Allow mixture to stop bubbling.
Add four egg yolks and stir briskly with a whisk to ensure that
egg yolk does not cook.
for the brown-labeled fontina cheese from Italy. It is the smoothest
and best tasting of the fontina cheeses and will give this recipe
a flavorful, rich taste. Also, use a double boiler for this recipe.
It is important to cook the cheese sauce slowly and to mix in the
egg yolks without allowing them to congeal.
In warm dishes, spoon the risotto onto the plate (or bowl), top
with the Parmesan tuille, and fill the tuille with the fonduta sauce.