La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 26)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Lemon Basil Risotto
6 – cups chicken stock, heated
1 – tablespoon unsalted butter
2 – tablespoons olive oil
1 – medium yellow onion, finely chopped
2 – cups Arborio or Carnaroli Rice
¼ – cup dry white wine
1 – tablespoon unsalted butter
½ – cup grated Parmesan cheese
1 – Meyer lemon, zest only
10 – basil leaves, finely chopped
Bring the chicken stock to a gentle boil and push it to the back of the plaque to keep warm. Heat a
10" sauté pan on the plaque and add the butter and olive oil. When heated, cook the onion for 4-5
minutes, then stir in all the rice. Continue stirring for a minute or two to ensure all the rice is evenly
coated with the butter and oil. Add the wine and when it has evaporated, begin adding the hot stock ½
a cup at a time, stirring well after each addition and turning the pan each time. When all the stock has
been absorbed, about 30-35 minutes, stir in the butter, Parmesan cheese, lemon zest, and basil.
Sauteed Red Chard
2 – shallots, thinly sliced
3 – cloves garlic, sliced
1 – bunch red chard, tough stems removed, cut into thin strips
½ – cup chicken stock
Olive oil and butter
Heat a large skillet on the plaque and when warm add a tablespoonful of olive oil and one of butter.
When heated, sauté the shallots and garlic taking care not to let the garlic burn. Stir in the chard in
batches and keep stirring until it has all softened. Add the stock and simmer for 6-8 minutes taking
care not to let all the liquid evaporate.
Ricotta Donuts
1 – lb ricotta cheese
2 – large eggs
2 – tablespoons white sugar
1 ½ – teaspoons vanilla extract
1 ½ – tablespoons baking powder
1 – cup all purpose flour
1 – lemon zest only
2 – quarts canola or peanut oil for frying
Combine the ricotta, eggs, sugar, vanilla and lemon zest in a large bowl. Mix together the baking
powder and ½ cup of flour then fold into the ricotta mixture. Add enough of the remaining flour to
make a thick batter. Rest the batter for 1 hour. Pour the oil into a heavy deep saucepan and bring to
350°. Drop the batter by teaspoons into the hot oil and cook for a few minutes until golden.
Remove with a slotted spoon and drain on paper towels. Drizzle with honey and a dusting of
confectioner’s sugar before serving.