Parmesan risotto with poached egg

recipe masterchef AUSTRALIA

Ingredients

Parmesan chicken stock

• 1kg chicken wings
• 2 carrots, roughly chopped
• 1 brown onion, chopped
• 3 celery sticks, chopped
• 2 bay leaves
• 3-4 sprigs thyme
• 6-8 peppercorns
• Parmesan rinds
• Culatello rind and cut offs
• Sea salt, to taste

Onion puree

• 20g butter
• 20ml olive oil
• 1 white onion, sliced
• 1 star anise

Risotto

• 40gbutter
• 20ml olive oil
• 100g carnaroli rice
• 500-600mlchicken stock
• 2 tablespoons onion puree

Espresso syrup

• 100ml espresso
• 20g caster sugar
• 4 eggs
• Culatello, finely sliced
• Snow pea tendrils
• Garlic flowers

Method

1. For stock, place chicken wings, carrots, onion, celery, bay leaves, thyme and peppercorns in a stock pot and fill with enough cold water to cover. Bring to the boil, reduce heat and simmer for 30-40 minutes. Remove from heat and allow to steep. Pour stock through a fine chinois removing any solids and skim off any fat.

2. Pour 2 litres of stock into a clean saucepan and add parmesan rinds and culatello off cuts. Bring to the boil, reduce heat and simmer for 10-15 minutes. Taste and season with salt.

3. For onion puree, melt butter with oil in a large frying pan, add onions and star anise and cook, covered over a medium heat for 5-10 minutes until soft. Remove lid and cook for 20-30 minutes until golden and deeply caramelised. Remove star anise, puree onions until smooth, sieve.

4. For risotto, melt 20g butter and olive oil in a frying pan over a high heat, add rice and cook for 10-12 minutes, shaking pan occasionally. Begin adding hot stock a ladleful at a time, shaking between each addition. Continue to add stock until rice is tender. Remove from heat and rest for 5 minutes. Return to heat and stir through remaining 20g butter and onion puree. Taste and season with salt.

5. For espresso syrup, place espresso and sugar in a small saucepan over medium heat and stir until sugar dissolves. Bring to the boil and cook for 5-10 minutes or until syrupy.

6. For poached eggs, place a square of cling wrap loosely into a bowl and crack an egg into the bowl on top of the cling wrap. Twist into a little parcel, removing air as you go and tie off firmly into a knot. Repeat with remaining eggs. Lower the egg parcels gently into simmering water and cook for 4 minutes, remove to a tray and once cooled slightly, cut off cling wrap.

7. To serve, brush a little espresso syrup onto the plate. Spoon risotto onto the serving plate and spread out by knocking on the base of the plate. Wrap eggs in culatello slices and place an egg on top of risotto. Place flowers and tendrils around the plate.

reference :

http://www.masterchef.com.au