Bitter Gourd Risotto
by Ling
@ 23 Oct 2013
Ingredients
80g Echiré butter
360g Arborio rice, rinsed
120ml vegetable stock
Bitter Gourd & Parma Ham Flambé
160g salted butter
4 parma ham, sliced
1 bitter gourd, halved, seeds removed and thinly sliced
80ml Campari
8 tbsp grated parmesan cheese
Salt and freshly ground black pepper, to taste
Caramelised parma ham and tarragon, for garnishing
Balsamic glaze, for drizzling
Preparation
Melt the butter in a frying pan and add in the rinsed Arborio rice and stir evenly to coat with the butter. Add in the vegetable stock and heat the mixture to a boil. Reduce heat and simmer until rice is al dente and all the vegetable stock has been absorbed. Remove frying pan from the heat and set aside the risotto.
For the bitter gourd and parma ham flambé: Heat the salted butter in a sauté pan and sauté the sliced parma ham until fragrant. Add in the sliced bitter gourd and mix well. Add in the Campari and flambé until all the alcohol has evaporated. Remove sauté pan from the heat and add in the grated parmesan cheese. Season with salt and freshly ground black pepper to taste. Keep warm.
Place the risotto into a petal-shaped mould. Unmould the risotto onto each serving plate and top with the bitter gourd and parma ham flambé. Garnish with caramelized parma ham and tarragon and drizzle the balsamic glaze over.
Serves 4
