Ingredients
- 240 g Carnaroli rice
- 1 piece Wasabi paste (small amount)
- 67 to_taste Basil
- 80 g White chocolate
- 67 to_taste Olive oil
- 67 to_taste Water
- 67 to_taste Basil sprouts (for garnish)
- 67 to_taste white wine
- 67 to_taste Salt
Instructions
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Blanch basil briefly, then immediately cool in ice water. Dry and blend with olive oil until emulsified to make basil oil.
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Toast rice in olive oil, deglaze with white wine, and cook with hot salted water until al dente.
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Remove from heat and stir in basil oil and wasabi paste. Emulsify with white chocolate.
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Spread rice on the plate. Garnish with basil sprouts and serve.
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