Stewed mutton in Grana Padano baskets with a Carnaroli risotto Milan style
. Schwierigkeitsgrad: Mittel
. Menge: 4 Personen
. Zubereitungsdauer: 1 hour
. Vielfalt: Reis
DescriptionThis recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients100 gr Grana Padano
60 ml extra virgin olive oil from Garda
150 gr Carnaroli rice
40 ml white wine from Oltrepo Pavese
500 gr mutton meat
3 star anise
3 gr chopped scallion
3 gr Fresh ginger, chopped
10 gr mild soy paste
10 gr soy sauce
3 gr sugar
1 gr chili-pepper infused oil
2 gr MSG -Glutamate
1 gr saffron threads
1 l vegetable broth
20 gr ox bone marrow
40 gr butter
Water to taste
Salt to taste
PreparationBlanch the meat and cut it into 5 cm long and 3 cm wide strips.
Heat the extra virgin olive oil up in a wok till it reaches the smoke point, add the anise and remove it when crispy.
Add scallion and ginger and sauté till crispy, then stir in the soy paste, the mutton meat strips, soy sauce, sugar and add water to barely cover the meat. Season with salt and pepper. Bring the sauce to a boil, skim if necessary, lower the heat and simmer till the meat is tender. Raise the heat to thicken the sauce, if necessary.
Season with the glutamate, sprinkle with oil infused with chili-pepper.
Place in a plate and serve with small timbales of risotto Milanese prepared as follows: melt down the ox marrow, toast the rice and deglaze with the white wine; gradually add the broth and, when the rice is half cooked, add the saffron threads previously soaked in a little broth. Cook the rice through and stir in butter and Grana Padano till creamy. Pour the rice into small buttered moulds, wait till lukewarm and un-mould.