Saffron risotto

In a copper saucepan, melt 50 grams of butter and toast the rice until fragrant.

Add the broth little by little and cook the rice in a classic way.

In another pot, sweat the finely sliced shallots in the remaining butter.

Add the white wine and saffron.

Reduce by half and add the cream.

Bring to a boil and take off the heat.

Take the rice off the stove and grate in the Parmesan cheese.

Emulsify with the cream mixture and serve.

Please watch the masterclass video of cream plus mascarpone for a more modern 2-step preparation that saves time during service

Soak the dried porcini in luke warm water.

Discard the water.

Heat the port and flame off the alcohol.

Add the fond, soaked porcini mushrooms and rosemary and reduce by half.

Strain through a fine mesh sieve.

Bind the sauce with the starch, whisk in the butter and season with the soy sauce.

In the masterclass video of cream plus mascarpone the dish is prepared with braised short rib in red wine glaze. For this recipe, please replace the mushrooms for beef short rib that has been sautéed and braised for three hours in the demi glace. For the demi-glace; use the same quantities and ingredients as for the porcini demi-glace, but leave out the dried porcini mushrooms and add 300ml of red wine to the demi-glace.

Slice the porcini mushrooms, vertically.

Sauté in the butter on high heat and season with salt and pepper.

Gently melt the grated Parmesan cheese in the heated cream.

Season with black pepper and emulsify with a hand blender into a homogeneous mixture.

Cool down to room temperature.

Add the mixture to a cream cannister and aerate with two N2O cartridges.