Nouvelle Cuisine Risotto

Ingredients

While the original Italian risotto focuses on simplicity and rich flavors, Nouvelle Cuisine takes it a step further by incorporating unique ingredients and refining the presentation. This adaptation elevates the dish with intricate plating techniques, unexpected flavor combinations, and a lighter, more delicate texture. We alse have the original recipe for Risotto, so you can check it out.

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as chives or parsley) for garnish Fresh herbs (such as chives or parsley) for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat until simmering.
2. 2.
   In a separate large pan, melt the butter over medium heat. Add the chopped shallot and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir to coat the grains with butter. Cook for 1-2 minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 20 minutes or until the rice is al dente.
6. 6.
   Stir in the heavy cream and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Nouvelle Cuisine Risotto on individual plates, garnished with fresh herbs for an elegant touch.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for its high starch content, which gives risotto its creamy texture.
• Vegetable broth — Opt for a high-quality vegetable broth to enhance the flavors of the dish.
• Parmesan cheese — Grate the Parmesan cheese just before adding it to the risotto for maximum freshness and flavor.
• Fresh herbs — Use fresh herbs as a garnish to add a pop of color and freshness to the dish.

Tips & Tricks

• To achieve a creamy texture, stir the risotto constantly while adding the broth gradually.
• Experiment with different vegetable combinations, such as roasted butternut squash or sautéed mushrooms, to add depth to the dish.
• For a burst of freshness, squeeze a bit of lemon juice over the risotto just before serving.
• If you prefer a lighter version, substitute half of the heavy cream with vegetable stock.
• Don't overcook the risotto; it should have a slight bite to it.

Serving advice

Serve the Nouvelle Cuisine Risotto as a main course accompanied by a side salad or roasted vegetables. It can also be served as a side dish alongside grilled fish or chicken for a complete meal.

Presentation advice

Create an elegant presentation by using a ring mold to shape the risotto into a neat circle on the plate. Garnish with fresh herbs and a sprinkle of grated Parmesan cheese for a visually appealing dish.