Carnaroli riso(co)tto with almond milk, saffron, Malvasia delle Lipari and candied orange

Accursio Craparo

INGREDIENTS

Almond stock
1 l of water
200 g unpeeled almonds toasted at 140 °C for 15 minutes
1 g of cocoa beans
50 g of sugar
1 pinch of salt
a little lemon and orange rind

Almond milk
50 g of ground almonds
300 g of water
20 g of sugar
20 saffron pistils

Malvasia jelly
100 g of Malvasia
100 g of water
1 g of agar
20 g of sugar
saffron pistils

Candied saffron
200 g of water
20 saffron pistils
20 g of sugar
1 pinch of salt

Almond and rice sauce
150 g of almond milk (made with 50 g of almond cream and 150 g of water)
80 g of rice water (1 l of water with 100 g of rice, heated from cold to completely cooked, filter)
lemon zest
orange
saffron
40 g of egg yolks
30 g of sugar
1 pinch of salt
1 pinch of vanilla

Almond sauce with almond cream
50 g of almond cream
100 g of water
80 g of rice milk
40 g of egg yolks
30 g of sugar
a little vanilla
1 pinch of salt
a little saffron

Sandy almond chips
25 g of almond chips (crunch)
3 g of cocoa chips
25 g of sugar
1 pinch of salt
25 g of water

Riso(co)tto
200 g of Carnaroli rice
6 g of almond oil
60 g of Malvasia delle Lipari
600 g of almond stock
100 g of almond milk (with saffron pistils left in infusion for 24 hours)

 

METHOD

Almond stock
Place all the ingredients in infusion for 24 hours in the fridge, then filter.

Almond milk
Blend the ground almonds with the water and sugar, filter with a cloth and add the saffron pistils. Leave in infusion for at least 24 hours in the fridge.

Malvasia jelly
Place the water in a pan with the agar and a few saffron pistils. Heat and whisk to dissolve the gelatine. Reduce the liquid by 50 %, add the sugar and the Malvasia a little at a time and leave to cool.

Candied saffron
Leave the pistils in water for 24 hours, take out the pistils and add the sugar and salt. Bring the infusion to the boil, reduce the syrup to 40 g, add the pistils again and leave to cool.

Almond and rice sauce
Leave the citrus rinds in infusion with the almond milk and saffron for at least 24 hours. Then bring to the boil with the salt and vanilla, remove the rinds and pour into a bowl with the egg yolks, sugar and rice milk. Return to the heat and heat to 84 °C, then filter.
You can also use almond cream instead of milk to make the sauce.

Almond sauce with almond cream
Blend the almond cream with the water, add the saffron pistils and citrus rinds and leave in infusion for at least 24 hours.
Bring the infusion to the boil, remove the citrus rinds and pour it over the egg yolks, sugar and rice milk. Return to the heat and heat to 84 °C, then filter and cool.

Sandy almond chips
Place the almonds and cocoa chips in the oven at 120 °C for 15 minutes. Take the rest of the ingredients, add the almond chips and cook on a medium heat in a pan. Store constantly with a wooden palette like a classic "sand".

Riso(co)tto
Dress the Carnaroli rice in a glass bowl with the almond milk. Place it in a vacuum bag and leave to steam at 55 °C for 20 minutes.
Then transfer it to a copper pan, heat and add the Malvasia delle Lipari. Leave the alcohol to evaporate and occasionally add the almond stock and almond milk and saffron.
When cooked stir in the almond sauce and milk rice.

Place the rice on the pate and garnish with the candied saffron pistils, pieces of Malvasia delle Lipari jelly, sandy almond chips, candied orange cubes and almond milk.

 

Clicca qui per leggere il profilo dello chef

Accursio Craparo

Clicca qui per leggere la ricetta

Arancino 2011
A recipe presented at
Identità Milano 2011