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Feb 11, 2008 11:04 am US/Pacific
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Foie Gras Risotto Croquette
SACRAMENTO (CBS13) ―
Ingredients
1 Tbsp olive oil blend
1 cup Arborio rice
¼ cup shallots, diced
1 tsp kosher salt
1 tsp ground pepper
1 qt chicken stock
½ cup Parmesan
2 Tbsp truffles, chopped (optional)
1 tsp sherry vinegar
2 oz foie gras (optional)
8 ea prosciutto slices (2" x 4") very thin
1 cup flour
3 ea eggs (beaten with ¼ cup water)
2 cup panko
½ cup tomato concassé (garnish)
2 oz baby greens (garnish)
Procedure
Ø Heat chicken stock in sauce pan.
Ø In large pan, sauté shallots in olive oil on medium-low heat. Add rice, salt and pepper and sauté 2-4 minutes. Ladle one-third of the hot chicken stock into rice.
Ø Stirring on medium-low heat until stock is reduced to the level of the rice.
Ø Repeat with second one-third of the chicken stock.
Ø Add remaining stock and cook al dente.
Ø Add truffles, Parmesan and sherry vinegar.
Ø Cool rice on a sheet tray for 2 hours.
Ø Portion into 3-oz cylinders.
Ø Place one-half ounce piece of foie gras into center of rice cylinders (optional).
Ø Wrap cylinders with prosciutto slices.
Ø Roll rice cylinders in flour, egg wash, and then panko.
Ø Shallow fry in sauté pan on medium heat until golden brown on all sides.
Ø Bake in 350º oven for 10 minutes or until 110º in center.
Ø Slice in half and serve with tomato concassé and baby greens.
(© MMVIII, CBS Broadcasting Inc. All Rights Reserved.)