Subj : St. Norbert 01(Magdeburg) To : All From : Dave Drum Date : Sat Jun 05 2021 11:38:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Norbert's Cheese & Onion Risotto Categories: Vegetables, Rice, Cheese, Wine, Dairy Yield: 4 Servings 1 tb Grape seed oil 1 kg (2 lb 4 oz) white onions; - thin sliced 5 Bay leaves 500 ml (18 fl oz) apple vinegar 5 Black peppercorns 1 Litre (1 3/4 pt) chicken - stock 250 g (9 oz) carnaroli or risotto - rice 25 ml (1 fl oz) white wine 50 g (1 3/4 oz) butter 50 g (1 3/4 oz) Parmesan Salt MMMMM-----------------------GRAUKÄSE CREAM---------------------------- 200 ml (7 fl oz) double cream 2 g Agar agar 100 g (3 1/2) oz graukäse or other - strong-flavoured Alpine - cheese Salt & fresh ground pepper MMMMM--------------------------TO SERVE------------------------------- 1 sl Pucia bread; crumbled Chives; fine chopped To make the risotto, heat a small saucepan until hot. Add the oil and onions and cook until softened. Pour in the vinegar, black peppercorns and salt. Reduce the heat and simmer for an hour. When the onions have cooked, place a large saucepan over a medium heat. Tip in the rice and white wine and simmer until the liquid has evaporated. Add a ladle of chicken stock and cook until it has soaked into the rice. Repeat until all the stock has been used. Stir in the cooked onions. Simmer until creamy then stir in the butter and Parmesan. To make the graukäse cream, mix all of the ingredients together in a saucepan and bring to the boil, stirring constantly. Pour into a food processor and blend until smooth. Charge your espuma gun with two canisters. Carefully pour the cream into gun. Serve the risotto between 4 serving bowl and use the espuma gun to top each dish with the cream. Crumble over a slice of pucia bread and sprinkle with chives. Recipe by Norbert Niederkofler RECIPE FROM: https://www.bbc.com Uncle Dirty Dave's Archives MMMMM .... It was a fancy restaurant with, like, real plates and stuff. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .