ALLIUM CHARCOAL, BURNT SCALLION RISOTTO WITH RIGHTRICE

Yield: 2

Author: Chef Tu David Phu

Print

With ImageWithout Image

Allium Charcoal, Burnt Scallion Risotto with RightRice

Artist Courtney Griffith & Chef Tu David Phu demonstrate processes in both visual and culinary arts that involve smoke, fire and ash, exploring the balance between life/death in food and creation/destruction in art.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 cup, Water 
• 1 cup, Parmesan Right Rice
• 1/4 cup, Onion Peels 
• 2 tbsp, Garlic Peels 
• 2 tsp, English Breakfast Tea
• 2 bunch, Scallion
• 4 tbsp, Butter 
• 1/2 cup, Milk
• 3 tbsp, Grated Parmesan

Instructions

RightRice

1. In a small pot add 1 cup of water and bring to a boil
2. Add 1 cup of RightRice: stir, cover with a lid and take off heat
3. Let it sit for 10 minutes before utilizing for Fried Rice

Charcoal Tea

1. Gather onion and garlic peels
2. Bake in a 400F degree oven for 8 hours
3. Grind roasted onion and garlic peels in a coffee grinder 
4. In a small pot, add 2 tsp of English Breakfast tea
5. Add roast onion and garlic peel powder to the small 
6. Roast onion and garlic peel powder with English Breakfast tea for 10 minutes on low heat
7. Steep the roasted mixture in 1 cup of water for 10 minutes 
8. Strain tea through a fine-mesh

Risotto

1. Use a butane torch to fire roast scallions
2. Slice fire-roasted scallions 
3. In a large pan, melt 2 tbsp of butter
4. Then add sliced fire-roasted scallions 
5. Add RightRice
6. Then Add Charcoal Tea
7. Bring the pan to a simmer, then turn off the heat 
8. Add 2 tbsp butter and 1/2 cup milk 
9. Stir until Risotto thickens and the rice is cooked

Assembly

1. In a large plate, place 1 cup of the risotto in the center
2. Garnish with grated parmensan 
3. Use a blow torch to fire-roast the grated parmesan

Recommended Products:

RightRice

Did you make this recipe?

Tag @cheftudavidphu on instagram and hashtag it #

Created using The Recipes Generator