Tiels & Barahona AA coffee risotto, onion ice-cream and lime (cru Arabica, Dominican Rep.) (Chef Igles Corelli)
INGREDIENTS FOR 3 PEOPLE:
240g rice
50g celery
50g carrot
50g onion
3 tiels (the smallest European duck)
Extra virgin olive oil
Salt and pepper
1 spoon of tomato paste
Nutmeg spice
2 Tropea red onions
Vegetable broth
Tiels broth (blood free and fat free tiels bones, onion, carrot, celery, water)
70g butter
1 dl fresh cream
1 glass of Barahona AA coffee infusion brewed by French Press
Parmesan cheese
2 limes
METHOD:
For the tiels ragout:
Clean the tiels, mince the breasts and the interiors parts with a knife. Toast both meats alone and cook them. Mince the celery, the onion and the carrot and toast them in a saucepan; add the meats and mix together. Add the tomato paste and cook the mixture with some vegetable broth.
For the ice-cream:
Slice the Tropea red onions “à julienne” and cook them in 50g of butter. Add the fresh cream, mix it and pass through a strainer. Keep it in the freezer into a pacojet box. Just before serving, work the ice-cream into the pacojet.
For the risotto:
Roast separately the onion and cook it. Roast the rice, then fade it with some alcohol free wine; add the onion. Add the tiels ragout and cook slowly the risotto with some tiels broth.
Leave the heat and cream the risotto with the coffee infusion, the butter, the parmesan cheese, the lime zest. Add some salt and pepper if necessary.
For the plate:
Put the risotto in a soup plate, add in the centre an onion ice-cream ball and serve it.
