Barolo-Risotto With black truffle Beignets


Truffle Beignets

40g dried chickpeas 8g black chanterelles, dried 120g Water (Fond) 5g Butter 1/2 Shallot, chopped 50g Breadcrumbs 10g Thinly sliced truffle 1,5g Salt 1g Seipa color 1g Baking Soda

  • - Soak chickpeas overnight in Water

  • - Soak Mushrooms overnight in 120g Water (Fond)

  • - Drain Chickpeas and boil until tender

  • - Sauté shallots in butter and add soaked mushrooms, reserving the liquid

  • - After three minutes of cooking, add reserved liquid to shallots and mushrooms

along with the cooked chickpeas and sliced truffles.

  • - Simmer until liquid reduces to approx. 40ml.

  • - Let mixture cool and pureé.

  • - Mix with remaining ingredients into a dough like consistency.

  • - Form small balls approximately 4cm in diameter. They don’t need to be perfectly

round, instead they can resemble the natural form of the truffle.

  • - Fry the balls in hot (190°) rapeseed oil until crisp and let drain on kitchen towels.

  • - Place the finished truffle beignets on the risotto.

Garnish with parmesan chips and fresh herbs.

Risotto

20g Olive Oil 50g Onion, peeled 5g Garlic, peeled 240g Carneroli Rice 200g Barole Wine 600g Chicken Bouillon 50g Butter 100g Parmesan, shredded Salt and Pepper to taste

  • - Finely chop onion and garlic

  • - Bring Boullion to a simmer

  • - Sauté onion and garlic in olive oil

  • - Add rice and fry until translucent

  • - Add half of the red wine and cook until it reaches a syrupy consistency

  • - Add chicken bouillon to rice in small amounts

  • - Cook 17-18 minutes while stirring constantly until rice is close to the desired

consistency

  • - Add remaining red wine and stir, cooking until wine is absorbed

  • - Remove from stove and add shredded parmesan and butter

  • - Add salt and pepper to taste


Empfohlene Einträge
Aktuelle Einträge
Archiv
Schlagwörter
Noch keine Tags.
Folgen Sie uns!
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Zahlungsmöglichkeiten:

Öffnungszeiten

Montag & Sonntag geschlossen

Dienstag- Freitag 11.30 - 14.00 / 17.30 - 23.00

Samstag 17.30 - 23.00

Ferien

21. - 26. Dezember 

TEL: +41 33 971 38 88

E-MAIL: info(at)urweider.ch

Impressum

Urweider Gastro GmbH

3862 Innertkirchen

  • Facebook Clean