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Risotto, celery, beef heart, currants from Stefano Sforza

Gourmet, fresh, original: these are the Summer 2022 dishes designed by chefs from all over the beautiful country. From the north to the south of Italy, tradition and creativity, between the scent of salt and the fresh flavors of our hinterland: the creations of our chefs will accompany your summer even a little longer. And with their recipes you can also surprise your guests at home. Ladies and gentlemen: summer is served!

In the kitchen of Chef Stefano Sforzaoffered at the restaurant in Turin Work Ingenuity and Creativity, there are increasingly fundamental pillars. One of them is the risotto, prepared in an extremely personal way by the chef. If the absence of sauté is now a classic for many other brigades, the particularity is the absence of butter and parmesan during the creaming phase. In their place ? Ingredients that know how to sublimate, without overshadowing, the raw materials used to season the risotto.

“Since our ethical turn, we have chosen to distinguish ourselves in the creation of the risotto which has become one of ours. trademarks. Now on the menu we always have one, which we often tend to serve also in the Opera route“. In the first of the card Risotto, celery, beef heart, curranta piece of niche beef is sublimated, vacuum-cooked with currants then associated with celery, which gives freshness and is somewhat reminiscent of Piedmontese green sauce.

RISOTTO, CELERY, HEART OF BEEF, CURRANT
Recipe for 4 people

Ingredients
For the celery
400g celery

For the beef heart
350g beef heart
400 g currants
Salt to taste
Pepper as needed
½ star anise

For the blackcurrant powder and gel
2 g of xanthan

For the soy mayonnaise
100g soy milk
200g sunflower oil

For the brunoise and the celery juice
EVO oil to taste
Salt to taste

For the risotto
280 g Carnaroli Riserva San Massimo rice
10 g coarse salt
50g white wine vinegar

For the finish
Roasted black sesame seeds to taste
Toasted white sesame seeds to taste
EVO oil to taste

Leader Stefano Sforza

Method
For the celery

Separate the leaves from all the celery ribs except one, which should be set aside. Dry the sheets in a desiccator at 65°C for 12 hours. Blend until you get a powder.

For the beef heart
Vacuum cook the beef heart at 65°C for one hour with 200 g of currants, salt, pepper and star anise. Cool in water and ice. Keep at least 3 days inside the vacuum bag.

For the blackcurrant powder and gel
Mix the remaining 200 g of currants. Pass them through a sieve, keeping both the juice and the residue. Dry the latter for 15 hours at 65°C. Blend until you get a powder. Add the xanthan to the juice. Mix until you get a gel. Store in a juicer.

For the soy mayonnaise
Using a blender, prepare a mayonnaise by adding the soy milk to the oil.

For the brunoise and the celery juice
Cut the reserved celery stalk into a very fine brunoise. Season with oil, salt. Centrifuge the other ribs until water is obtained. Pass through a sieve and set aside to cool.

For the risotto
Grill the rice with the coarse salt and deglaze with the white wine vinegar. Begin cooking using only boiling water. Halfway through cooking, start adding the celery water you just obtained. Bake 12 minutes. The rice should be completely dry. Stir in soy mayonnaise. Season with salt if necessary. Let the rice rest for 2 minutes.

For the finish
Remove the core from the bag, pat it dry and cut it into very thin slices. Season with toasted black and white sesame seeds and oil. Bring the rice back to a boil, adding more celery water if necessary. Serve the rice by adding the powders and the celery to the brunoise. Finish with the beef heart and a few drops of redcurrant jelly.

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