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Cauliflower Risotto with Parsley and Morel Mushrooms
Since making risotto can be a time-consuming process we have created a recipe that can be prepared "a la minute" in a flash.
Ingredients
Eggs Preparation
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Eggs 10.0 pc
Risotto Preparation
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Water 1.0 l
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Olive Oil
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Shallot, finely chopped 20.0 g
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Risotto Rice 400.0 g
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Parmesan Cheese, grated 40.0 g
Garnish
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Cauliflower 2.0 pc
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Buttery Margarine
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Parsley 2.0 pc
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Cevennes Onions 3.0 pc
Gravy
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Morel Mushroom 30.0 g
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Water 200.0 g
Presentation
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Parsley Oil 50.0 ml
Preparation
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Eggs Preparation
40 minutes Cook the eggs at 65˚C for 35 to 40 minutes. -
Risotto Preparation
- Heat some olive oil and sauté the shallot without browning.
- Add the rice and cook until translucent.
- Add the water and stir well until it starts to boil.
- Add Knorr Rostip, mix well.
- Set the lid on the pan and place it in a preheated oven at 185°C for 18 minutes.
- Remove the risotto from the oven and check that it is 'done' and creamy.
- Stir in the cheese and cauliflower and dish the risotto onto the plates.
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Garnish
- Cut some thin slices from the cauliflower and finely cut the rest.
- Fry the cauliflower slices on both sides in Phase until they are brown and season with Knorr Rostip.
- Blanch the finely chopped cauliflower in salted water.
- Blanch a bunch of parsley and then finely chop it in a blender.
- Strain the parsley coulis and season to taste with pepper and a cube of margarine.
- Pluck the remainder of the parsley and fry until crispy, then season with Knorr Rostip.
- Clean the onions and cut them in half.
- Separate the layers, season with Knorr Rostip and a little olive oil and roast them briefly in the oven.
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Gravy
- Dilute Knorr Demi-Glace with water.
- Sauté Morel in margarine.
- Add the Demi-glace and bring to a boil.
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Presentation
- Peel the eggs, remove the egg white and place the yolks on the risotto.
- Place the fried cauliflower on top and the grilled onions on the side.
- Spoon on the morels and finish off with the parsley coulis and the oil.
- Garnish with the fried parsley.
