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

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