GORDON RAMSAY RECIPES

A risotto with a bang to leave everyone speechless! Here's how to cook rice and how to make the sparkling: the "wow" effect is guaranteed!

The risotto with sparkling it is a recipe made famous by Ugo Tognazzi which, besides being a great actor, was also a cooking enthusiast and an excellent cook.
We advise you to prepare this recipe when you want to leave your guests speechless because the presentation is super scenic. This first is prepared, in fact, with the Champagne or with sparkling wine, and the funniest thing is that the bottle should be served inside the serving dish because he has to do "sparkling".
But what is this fizzed? Try to imagine.

The sparkling surprise effect

How do the foaming?
Once opened the bottle of champagne or sparkling wine it empties a little and then wraps with aluminum foil. Then he puts himself in the center of a fairly high serving dish everything is added around the hot rice.
At this point it is poured a teaspoon of sugar inside the bottle which will create a sort of chemical reaction and make the foam come out directly above the risotto.
This is the most complex phase of the froth because the foam should not make the risotto too liquid: as soon as you notice that it is too much, remove the bottle, mix everything and serve, otherwise you will make a risotto in "a champagne broth".

How to prepare risotto

Risotto is prepared with the classic recipe.
Toast a pound of Carnaroli rice or Vialone nano with oil and butter and a little chopped onion.
Then blend with cognac and, when the alcohol has evaporated, slowly add the vegetable broth.
Some people like to add fresh cream almost at the end of cooking to make the risotto softer and tastier, but it is not necessary.
Once ready, stir in the rice with butter and parmesan and then proceed to the foaming as we have explained. The rice must be very hot, so this step should be done in speed.

The risotto of great occasions

A risotto like this is the ideal dish to celebrate a great occasion with family or friends.
This is not a well known recipe, most guests generally are amazed when served at the table, both for the spectacular presentation of the dish and for the goodness of this risotto with a very particular taste.

A second of meat perfect for special occasions. It's easier to prepare than you think

The Beef Wellington it is a recipe with which it makes a beautiful figure: it is the second of meat for the Special occasions. The origin is English, the name in fact seems to be dedicated to Arthur Wellesley, become Duke of Wellington in 1815. According to history, the duke was a man of difficult tastes in the kitchen, until he tried this filet in crust, which became his favorite dish.

The fillet, the softer and fat-free part of beef

There choice of meat for this type of preparation is essential. Normally you opt for the beef fillet, the part more lean and soft, which is divided into the head, body and tail. There central part, the body of the thread, is the most suitable because it has a more homogeneous dimension of the other two. This will allow the meat to cook more evenly and even the final presentation of the dish will be more elegant.

Double cooking

The fillet at Wellington includes one double cooking of the meat. The first, for a few minutes in the pan, serves to create a crust on the surface of the fillet, keeping the meat inside soft and juicy. The second, longer, takes place in the oven, with the meat wrapped in the puff pastry which retains the aromas of mustard and ham and enriches those of meat.

The recipe of the fillet at Wellington

Ingredients

1 kg beef fillet
150 g raw ham
1 roll of puff pastry
150 g porcini mushrooms
150 g champignons
mustard
1 shallot
1 yolk
salt
pepper
herbs
oil
butter
200 g Madeira wine

Method

First take the piece of meat and massage it with a mixture of salt and chopped herbs. Leave the dried porcini to soak for 30 minutes in cold water.

Meanwhile in a pan brown the chopped shallot in a little butter. When it is golden, add the cleaned and sliced champignons and then add the porcini mushrooms. Cook for about 15 minutes, blending with the Madeira.

Then take the piece of meat and sauté over high heat in another pan with a drizzle of extra virgin olive oil. Turn it on all sides, without using a fork, until a uniform crust has formed on the surface of the meat. Once ready, transfer it on a plate and brush it with mustard.

Take now some film and spread it on a plane. Place the ham slices on top so that a rectangle forms. Roll the cooked mushrooms over the ham and then the meat. Wrap up everything with the film and let the meat rest in the fridge for 15 minutes.

Then roll out the dough and then place the meat in the center, wrapped in ham. Cover the fillet with the dough and press lightly with your fingers where you will blow the dough. Brush with the egg whipped the whole surface of the pastry.

With a sharp knife, make some oblique incisions on the pastry and then bake the meat in a preheated oven at 200 °. Cook for 30 minutes and then remove the fillet, letting it rest for ten minutes before slicing it.

Gordon Ramsay Recipes

Tag: occasions

Risotto to the sparkling, the first of the great occasions – Italian Cuisine