Risotto Cake with Parmesan and Rocket with Olive Oil

Recipe from At the Crillon and at Home, by Jean-François Piège, Flammarion, 2008

½ lb (240 g) Italian round rice for risotto, such as Carnaroli or Acquarelle

1 ¼ cup (300 ml) chicken stock

1 white onion

1 clove garlic

6 tablespoons (90 ml) olive oil

1 glass dry white wine

2 tablespoons (30 g) butter

3 oz (90 g) Parmigiano Reggiano, grated

 

For rocket with olive oil:

4 handfuls rocket (arugula) leaves

2 tablespoons (30 ml) olive oil

Fleur de sel and freshly ground pepper

 

To prepare the risotto and make the cake:

Bring the chicken stock to a boil. Peel the onion and slice it finely.

Peel and chop the garlic clove.

Heat half the olive oil (3 tablespoons/45 ml) in a high-sided sauté pan. Add the sliced onion and sweat over a low heat for 3 minutes. Add the rice, fry it lightly for 5 minutes, stirring constantly, and add the garlic. Deglaze with the white wine. Allow the liquid to evaporate, then just cover with the stock and simmer gently, stirring constantly. When the rice has absorbed all the liquid, add just enough broth to cover it again and continue cooking, stirring all the time. Repeat the process five or six times.

After 14 minutes of cooking, incorporate the butter, the remaining 3 tablespoons (45 ml) of olive oil, and the grated Parmesan. Stir constantly to combine the ingredients.

Lightly grease an ovenproof dish and pour in the risotto. Add half a glass of chicken stock.

Cook at 400 degrees Fahrenheit for 5 to 6 minutes, until it turns a light brown.

 

Finish and presentation:

Allow the rice to rest for a few minutes before serving it in the ovenproof dish. Accompany with the salad of rocket leaves.

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