Black rice risotto
The Black rice risotto is all about contrast
RECIPE FROM ALEXANDER WULF
Top chef Alexander Wulf, known for his restaurant Troyka in Erkelenz, brings the essence of his Russian homeland to the plate in star quality. With a focus on regional and organic ingredients, he has created a delicious dish that combines tradition and modernity:
- The creamy risotto requires fine shallots, aromatic garlic, fine white wine, grated Parmesan and roasted pine nuts – rounded off with a pinch of salt, pepper and a touch of butter.
- The sauce, which has an intense crustacean base, is refined with fresh vegetables, fine herbs, cognac, white wine and a creamy note – a delight that literally tastes of the sea.
- The champagne sauerkraut, which is finished with the sparkling wine, bay leaves, a spicy game spice mix and melt-in-the-mouth butter, is a sophisticated element that should not be missed.
Preparation time: 2,5 hours
Difficulty: ⚫⚫⚫⚪⚪
INGREDIENTS
For the risotto:
- 2 Finely chopped shallots
- 100 g Rice
- 1/2 Finely chopped clove of garlic
- 50 g Butter
- 100 ml White wine
- 500 ml Poultry stock
- 50 g Grated parmesan
- Salt
- Pepper
- 50 cold butter
- 20 g Roasted pine nuts
- 1 Bay leaf
For the sauce:
- 1 kg shellfish and crustacean
- 1 Carrot chopped into small pieces
- 1/8 Celery chopped into small pieces
- 1 Spanish onion
- 1 Clove of garlic
- 100 ml Sunflower oil
- 2 Sprigs of thyme
- 200 g Tinned and peeled tomatoes
- 100 ml Cognac
- 500 ml White wine
- 1 l Poultry stock
- 1 l Cream
- some vanilla pulp
For the Champagne cabbage:
- 1 kg Sauerkraut
- 100 ml Champagne
- 1 Spanish onion, finely chopped
- 500 ml Poultry stock
- 2 Bay leaves
- 1 TL Game spice mix
- 50 g Butter
PREPARATION
For the risotto:
- Sauté the shallots and garlic together with the bay leaf in a little butter until translucent.
- Add the risotto rice and fry briefly while stirring until it is slightly transparent.
- Deglaze with white wine and gradually add the chicken stock, stirring constantly.
- Simmer the rice over a medium heat, stirring regularly, until it reaches a creamy consistency but is still firm to the bite.
- Finally, stir in the remaining butter and grated Parmesan until the risotto is nice and creamy.
- Flavour with salt and pepper.
For the sauce:
- Fry the langoustine or lobster shells well in hot oil.
- Add the vegetables and sauté well.
- Deglaze with tomato purée and pour in the white wine.
- Then deglaze with cognac and add the chicken stock and cream.
- Simmer the sauce over a medium heat for about 2 hours.
- Then pass through a fine sieve and reduce considerably until the sauce reaches a creamy consistency.
- Refine with a little vanilla pulp and flavour with salt and pepper if necessary.
For the Champagne cabbage:
- Sauté the onions and bay leaves in butter, then add the sauerkraut and sauté well.
- Pour in the chicken stock and simmer gently for about 1 hour.
- Place the spice mix for game in a tea strainer or spice bag and leave to infuse in the pan while cooking.
- As soon as the liquid has almost completely reduced, add the champagne and bring to the boil briefly.
- Flavour with salt, pepper and sugar.
- If necessary, thicken with a little starch to achieve a slightly creamy consistency.
TIP
For the sauce, dry the sauerkraut well on kitchen paper. Deep-fry at 150-160 degrees, drain on kitchen paper and degrease. Provides a nice crunchy effect as a garnish.
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