300 g carnaroli rice (found in our new Italian Entertaining Parcel: Harvest Edition)
150 g 24-month freshly grated Parmigiano Reggiano
For the broth:
4 liters of water
150 g celery, large chop
1 onion, peeled and halved
600 g beef shoulder or bones
1 bay leaf
Onion and shallot skins
150 g white wine
5 g balsamic vinegar, 12-year aged
150 g unsalted soft butter
30 g butter
50 g shallots, brunoise
2 tbsp chocolate, Parmesan Walnut or straight dark
2 tsp Mieli Thun monofloral apple honey
1 tbsp olive oil
Cut the onion in half and place on a dry, hot pan to caramelize to a deep brown, not black, for 2-3 minutes. To make the broth, fill a pot with cold filtered water, spring water preferred. Add the carrots, celery, onion, peppercorns, bay leaf and meat. Skim off the impurities continually. Simmer for 3 hours. After the infusion, strain and reserve warm.
While this is infusing, make the sour butter. Cook the shallot slowly in the butter until translucent. Add the wine and balsamic and boil for 1 minute, strain and add the butter while whisking vigorously to form an emulsion. Place in refrigerator.
Toast the rice in a large saucepan with a pinch of salt, stirring with a wooden spoon until you hear the popping sound (not oil or butter). This helps the rice stay al dente, be sure the rice doesn’t brown. Add a cup of warm broth. Slowly add the broth allowing it to absorb into the rice. This will take around 15 minutes. You know it is ready when you look at a rice granule and you see a little opaque color in the center which indicates it is still a bit raw inside or al dente.