
Ingredients
For 10 portions
200g
QimiQ Sauce Base
2
Shallot(s), finely diced
2tbsp
Risotto rice
1tbsp
Olive oil
100ml
White wine
60ml
Vermouth dry
500ml
Chicken stock
2
Bay leaves
3
Thyme sprig(s)
1tsp
Salt
Pepper
200g
Parmesan, grated
To garnish:
Warm Parmesan and Mozzarella Foam
Parmesan chips, fermented peppercorns, basil
Preparation
- Sauté the shallots and risotto rice in olive oil, stirring regularly.
- Add the white wine and Noilly Prat. Add the chicken stock and seasoning and bring to the boil. Reduce the heat and simmer until the rice is tender.
- Add the QimiQ Sauce Base and Parmesan and bring to the boil.
- Discard the bay leaves and thyme sprigs.
- Season to taste and blend until smooth.