World Gourmet Summit 2005 - Culinary Masterclass

Cereal Stew in Milanese-style
Risotto Grilled Scampi and Parmesan Bunuelo

	Serves 1
	INGREDIENTS
	Cereal Stew
30g (each) 10g (each) 100ml 10g	Arborio rice and integral rice Canadian savage rice, green rice, red rice and sarrasin wheat Chopped shallots Olive oil Saffron White wine chicken stock butter Fresh cream Grated Parmesan cheese Salt and pepper, to taste Grilled scampi, for serving
	Bunuelo (For 15 pax)
40g 40g 3g 1 20ml 20ml 1	flour corn flour powdered yeast whole egg sunflower oil water egg white Salt, to taste Vegetable oil, for deep-frying
	Cheese Filling
1 ltr ¼ ltr 240g 300g	milk fresh cream egg yolks, lightly beaten grated Parmesan cheese Sunflower oil, for deep-frying

Method:
1.	For the Cereal Stew: Boil all the rice and and wheat grains separately until they are tender but still firm to the bite. Refresh them in separate sieves under cold running water, then mix them and set aside.
2.	Sauté the shallots in olive oil until they are tender. Add the saffron and the white wine, stirring continuously until the liquid has been reduced. Add all the grains and the chicken stock and bring the mixture to a boil. Then remove the pot from heat and stir in the butter, fresh cream and grated Parmesan. Mix well and season to taste with salt and pepper.
3.	For the Bunelo: Sift the flour, corn flour and yeast together in a mixing bowl. Beat the whole egg with 20ml water and slowly add sunflower oil and mix it well with the flour. In a separate bowl, whip the egg white with salt until it doubles in volume. Slowly mix this into the batter. Divide the batter into portions and deep-fry in vegetable oil until golden.
4.	For the Cheese Filling: Bring the milk and cream to a boil in a saucepan, then remove the saucepan from heat and mix with the egg yolks and grated Parmesan. Pour this mixture into small ice-cube trays or moulds and freeze. Once frozen, unmould and puncture each with a toothpick, then deep-fry in hot sunflower oil.