Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
PARMESAN BASKETS
RISOTTO
- 1 sm Onion; peeled and finely
- 450 g Fresh porcini; wiped clean
- 300 g Pearl barley
- 1 Sprig fresh rosemary; stalk
- ; leaves finely
- 1 1/2 l Hot vegetable stock
- 1 bn Fresh chives; snipped
- Shavings of Parmesan cheese
- 50 g Butter
- ; chopped
- ; chopped
- 150 ml Dry white wine
- ; sliced
- Salt and freshly ground
Preparation
Make one Parmesan cheese basket at a time. Preheat the grill. Sprinkle one quarter of the polenta in a fine, even layer over the bottom of a non-stick pan. Cover with one quarter of the Parmesan cheese. Cook over a high heat for 2 minutes, then place under the hot grill for 2 minutes to cook the top. Remove the pancake from the pan and drape over an upturned sugar bowl to give a basket shape. Repeat with the remaining polenta and Parmesan to make 4 baskets in total. Leave until cold and set before removing from the bowls, To make the risotto, melt 15g of the butter in a large pan and add the onion. Cover with dampened greaseproof paper (the paper should touch the onion), then put on the lid. Cook the onion for 5 minutes until soft but not coloured. Stir the porcini, barley and rosemary into the onion and cook for 2 minutes. Stir in the wine and simmer until the wine has been absorbed. Gradually add the stock, a ladleful at a time, stirring and adding more stock as each addition is absorbed. The total cooking time will be 30-40 minutes. Stir the chives and remaining butter into the risotto, and season well with salt and freshly ground black pepper. Place the Parmesan baskets on individual serving plates and spoon the risotto into them. Garnish with Parmesan cheese shavings and serve with more freshly ground black pepper. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
