Radicchio risotto with cheese pralines and espuma

2 tbsp olive oil

1 red onion

finely chopped

50 g sugar

75 ml herb vinegar

25 ml aceto balsamico

150 g radicchio

finely chopped

1 bay leaf

½ tsp chilli flakes

(e.g. Chipotle)

1 pinch of salt

100 ml port wine

½ tsp cornflour

1 tbsp water

1 firm pear

peeled, quartered

1 bay leaf

1 star anise

50 g walnut kernels

coarsely chopped

1 sprig of rosemary

leaves finely chopped

½ tsp sugar

1 pinch of salt

90 g white flour

80 g mature Appenzeller cheese

finely grated

20 g grated Sbrinz cheese

2 springs of parsley

leaves finely chopped

½ tsp bicarbonate of soda

¼ tsp baking powder

1 pinch of salt

some pepper

50 g low-fat quark

1 egg

50 g panko breadcrumbs

finely crushed

oil for frying

125 g blue cheese

in pieces

150 ml cream

50 ml milk

some pepper

1 pinch carob bean gum

2 tbsp olive oil

1 onion

finely chopped

1 clove of garlic

finely chopped

180 g risotto rice

100 ml red wine

500 ml vegetable bouillon

60 ml beetroot juice

100 g radicchio

in fine strips

100 g butter

in cubes

100 g Parmesan cheese

finely grated

some salt

some pepper

Heat oil in a pan over medium to high heat (level 6-7). Add the onion and sauté until translucent for approximately 3 minutes. Add sugar, simmer until it lightly caramelises. Add herb vinegar and aceto, let it simmer down slightly. Add radicchio and all ingredients up to and including port wine, and let simmer slightly for about 5 minutes. Mix cornflour and water, add, simmer until the relish slightly thickens. Pour the hot radicchio relish into a sterile preserving jar and seal.

Place the pear quarters, bay leaf and star anise in a vacuum bag, vacuum seal it and place it on a perforated cooking tray. Insert the tray into the cooking space and cook with Vacuisine© at 86 °C for approximately 25 minutes. Remove the bag, cool it down in a cold water bath and refrigerate. Before serving, cut the pear quarters into bite-sized pieces and keep warm.

Vacuisine 86 °C for 25 Mins

Action

Preheat the cooking space with hot air to 180 °C. Mix walnut kernels and all remaining ingredients in a bowl, then spread onto a baking tray lined with baking paper. Insert the tray into the preheated cooking space and roast for approximately 12 minutes. Remove and allow to cool.

(Pre-)heat cooking space to 180 °C with Hot air

Preheating completed. Insert cookware.

Hot air 180 °C for 12 Mins

Mix white flour and all ingredients up to and including pepper in a bowl. Add low-fat quark and egg, mix quickly into a compact mass. With wet hands, form balls (approximately 10 g each). Place panko breadcrumbs in a deep plate, roll the cheese balls in them, pressing carefully but firmly. Heat oil in a pot at high heat (level 7-8) to approximately 170 °C. Add cheese pralines in portions and fry until golden brown for about 5 minutes. Remove, drain on kitchen paper, keep warm until serving.

Place blue cheese and all ingredients up to and including pepper into a pan, and slowly bring to the boil over medium heat (level 5-6), stirring constantly. Remove the pan from the hob, cover and leave to infuse for about 10 minutes. Pour the mixture through a fine sieve into a measuring jug. Add locust bean gum, briefly blend with a hand blender, pour into a cream siphon, and seal tightly. Load the cream siphon with a gas cartridge and shake vigorously. Keep warm in a water bath until serving.

Heat olive oil in a wide pan over medium to high heat. Add onion and garlic, sauté until translucent for about 3 minutes. Add risotto rice and sauté for approximately 2 minutes. Pour in red wine and reduce. Gradually add vegetable stock and beetroot juice so that the rice is always covered with a little liquid. Simmer the risotto over low to medium heat (level 3-5), stirring occasionally, until the rice is al dente and has a creamy consistency. Add radicchio strips and let them wilt. Turn off the heat, stir in the butter and Parmesan, season with salt and pepper. Serve the risotto in deep plates. Distribute relish, pear pieces, nuts and cheese pralines on top, and use the cream siphon to add some blue cheese espuma.