1/3 Onion; diced
200 g Cooked rice
200 g Half grated; half peeled
; parmesan
100 ml Double cream
1 oz Saffron
3 Spring onions; diced
Seasoning
2 8 oz chicken breasts
4 Halved plum tomatoes; slow
-cooked in the
; oven for 24 hours
4 sl Ciabatta bread
Rock salt
Brandade
Pesto
Fresh basil
Sweat off the onion in a pan. Add the cream and saffron, bring to the
boil and infuse for 5 minutes over a low heat. Add the rice and
grated parmesan, spring onions and seasoning. Place into ring moulds
and refrigerate until cold.
Meanwhile cook the chicken in a griddle pan and place the risotto
cakes under the grill to warm up. Serve with pesto, parmesan
shavings, cooked tomatoes and ciabatta slices spread with brandade.
Yields
1 servings