Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with red...
1 kg lamb shoulder
10 g dried garlic granules
5 g dried thyme
Salt and cracked pepper to taste
Potato and Egg Terrine:
500 g potatoes, steamed
250 g butter
Salt and white pepper to taste
1 L of beef stock
Reserved lamb juice
500 ml Cabernet Sauvignon
1 bay leaf
1 carrot, sliced
1 stick celery, chopped
1/2 onion, sliced
8 heirloom carrots
1 bunch broccolini
12 medium yellow squash
3 x 40 g butter
1/2 brioche, blend until forms crumbs
3 cloves garlic, chopped
1/2 lemon, zest only
1/2 bunch continental parsley
Coat lamb with all ingredients. Pre-heat oven to 150C. Place lamb in oven tray and
cook for 20 minutes.
Place 400ml water in tray, cover with foil and cook until lamb pulls apart - approx 2 hours. Remove from heat and cool to room temperature. Reserve liquid for sauce. Pull apart lamb into shreds. Cover and place in oven on 60C to keep warm. Add 100 ml of sauce to lamb to moisten.
Potato and Egg Terrine:
Combine all ingredients, blend until smooth and tacky. Cover small rectangle tray with baking paper. Place potato into tray and bake in 150C preheated oven for 30 minutes.
Cool and refrigerate until firm. Remove and cut into rectangles. Heat non-stick pan, add clarified butter. Place terrine into pan and cook to golden brown. Keep warm.
Place all ingredients in a pot and simmer for 1 hour, add extra water if required.
Strain and put back into pot. Reduce to 500ml. Season to taste. Thicken with pure cornflour mixed with cold water.
Rub with damp cloth. Season to taste. Place in pan, cover with oil and heat to 80C.
Cook until carrots are soft, remove and cool. To reheat, place in pan with 40g butter, cook until butter is nut brown butter, keep warm.
Blanch in boiling water, strain and place in cold water. Strain and place in pan with 40g butter, season to taste, heat and keep warm.
Blanch in boiling water, strain and place in cold water. Strain and place in pan with 40g butter, season to taste, warm through and keep warm.
Combine all ingredients and rub together, season to taste.
Place potato terrine on plate, top with lamb and spoon sauce onto plate. Arrange vegetables onto plate. To finish spoon gremolata over lamb.
Photo Credits: From the Menu Hobart by Philip Kuruvita