Risotto al Salto - Chef Recipe by Ryan Perry

Ingredients

95 g risotto base
30 g straciatella
1 each Moreton Bay bug tail
1 Tbs XO sauce
1 tsp citrus salsa
Chives

Risotto base:

25 g butter
100 g diced onion
200 g carnaroli classico
Pinch of saffron
100 g white wine
500 g vegetable stock
400 g Parmesan

XO sauce:

750 g eschalots
175 g garlic
125 g ginger
250 g crispy eschalots
1 kg cured fish
150 g Calabrian chilli
30 g anchovy sauce
Chilli oil

Method

Risotto:

Heat butter until foaming and saute the diced onion in the pan with no colour. Add rice and toast on medium heat.

Add saffron and white wine and reduce by half.

Add vegetable stock and cook out over medium heat. Once the rice is al dente, add Parmesan and remove from heat. Spread flat in a tray 2 cm thick.

Chill overnight to set. Portion using a ring mould.

XO sauce:

Using a food processor, pulse all ingredients separately to a rough brunoise size.

Heat chilli oil over medium heat and fry each ingredient slowly, stirring often until golden brown and crisp.

Strain the oil and cool down on a cloth over a cake rack.

Repeat with all raw ingredients. Once, complete, combine all ingredients and cover with cooled chilli oil.

Season to taste.

Citrus salsa:

Segment lemon and chop each segment into four even parts. Combine with lemon zest and squeeze the remaining juice from the lemon core.

Plating:

Refry the risotto in a non-stick pan with some oil so the rice fries golden. Gently flip and fry both sides. Using a ring mould, reshape rice is necessary.

In the same pan, fry the bug tail until crispy golden on the outside and just cooked through.

Transfer risotto to a warmed bowl and place bug tail on top in two halves.

Add a heaped spoonful of stracciatella, a flat spoonful of SO suace and dot a teaspoon of citrus salsa on top.

Finish with chives.

Recipe provided by Bar Lettera