STURGEON RISOTTO AND CAVIAR FROM RIOFRÍO
ASPARAGUS SOUP WITH BREAD FROM ALFACAR AND LOW TEMPERATURE EGG
18 de November de 2022
LOJA’S ROSCO
22 de November de 2022Ingredients:
· 20 g of caviar
· 400 g of smoked sturgeon
· Bones, heads, sturgeon pieces
· 200 g of semi-cured goat cheese
· 600 g of Arborio rice
· 2 onions
· 2 garlic cloves
· 1 bay leaf
· 1 tablespoon of dry white wine
· Flake salt
· Salt
IES Virgen de la Caridad
PREPARATION
Step 1. Chop the onion and the garlic in brunoise.
Step 2. Cook and add the white wine, reduce until it is dry.
Step 3. Add the rice and sauté. Add little by little the sturgeon that we have previously prepared, to reach the desired point. Add the grated cheese and butter to get the right texture.
PLATING
• Dish up and top with smoked sturgeon and caviar.
