Chef JPB demonstrated on Saturday (24) the detailed preparation of a rib risotto that includes plantain scallops. The recipe was presented by Chef Felipe Nascimento, who detailed all the necessary ingredients and the cooking method for this variation of the dish.
Ingredients
For the preparation, 180g of shredded beef ribs, 160g of arborio rice, 40g of finely grated Parmesan cheese, 30g of cold butter, 100ml of hot rib broth, three slices of plantain, balsamic reduction to taste, chopped parsley to taste, cherry tomatoes, beetroot sprouts, and aioli to taste are needed.
Preparation Method
The process begins by heating the rib broth in a separate pot. Subsequently, the arborio rice is placed in another pot and gradually receives the hot broth, continuing until the grains absorb the starch and reach an al dente point.
Once the rice is cooked correctly, the shredded beef ribs are added and mixed carefully to ensure the meat is evenly distributed. After this stage, the heat is turned off, and the grated Parmesan and cold butter are incorporated. The mixture is stirred until the rice acquires a creamy, shiny, and homogeneous appearance.
Finally, the plantain slices are grilled in a frying pan until golden and caramelized. The chef advises that the ideal texture of the banana should remain soft inside.
To finish the dish, the risotto is placed in a serving dish and decorated with the plantain scallops. The final touch is given by adding the balsamic reduction, small dots of aioli, cherry tomatoes, and the beetroot sprouts, making the rib risotto with plantain ready to be served.