Guest Chef recipes

Ριζότο ρόκας και προσούτο

Category: Appetizers

Ingredients for 4 portions:

  1. Carnaroli Rice 500 grams
  2. White wine 175 grams
  3. Chicken broth  750 ml
  4. White onion 1 piece
  5. Rocket cream 80 grams
  6. Cow butter 80 grams
  7. Parmigiano cream 60 grams
  8. Prosciutto  80 grams (8 slices)
  9. Fruit Pepper Lemon preferably
  10. Fresh tomato semi-dried 8 pieces
  11. Oil 20 grams
  12. Salt
  13. Pepper  

Preparation Time:35 minutes

Method:

  1. Thinly chop the onion at less than the size of a rice grain.
  2. Sauté the onion with butter and oil
  3. Add the rice for 2-3 minutes, until it becomes transparent and finish with wine.
  4. Stir until the alcohol evaporates and then add the broth little by little (the broth should be luke warm).
  5. Turn the heat off and add the rocket cream, parmigiano cream, butter, salt, pepper and stir thoroughly.
  6. Decorate the plate with prosciutto chips, fresh tomato semi-dried  and season with fruit pepper lemon.

For the prosciutto chips:

  1. Lay a baking sheet on a baking pan and add the prosciutto. Cover it with another baking sheet.
  2. Place it in a preheated over at 185C for 12 minutes.

Enjoy…
Special thanks to Πλάτανος for their hospitality

Chef: George Petridis

Graduate of the Tourism School of Peraias (ΣΤΕ Περαίας)

and  ΙΕΚ ΔΕΛΤΑ

Work experience 14 years and since 2012 co-owner of Πλάτανο in Ano Nikiti

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