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Corned Beef Risotto Benedict with Herbed Hollandaise
Yield: 12 (2-egg) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Hollandaise |
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| Fresh or frozen/liquid egg yolk product |
8 oz. |
Approx. 11 to 13 yolks |
| Water |
8 oz. |
1 cup |
| Lemon juice |
3 oz. |
1/3 cup |
| Butter, cut in cubes |
1 lb. |
2 cups |
| Salt |
- |
As needed |
| White pepper |
- |
As needed |
| Fresh julienne-cut basil or chopped chives |
- |
3 Tbsp. |
| Risotto |
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| Olive Oil |
- |
2 Tbsp. |
| Arborio rice, uncooked |
2 lb. |
- |
| Shallots, minced |
1 oz. |
1/4 cup |
| White wine |
4 oz. |
1/2 cup |
| Chicken broth or stock |
48 oz. |
1 1/2 qt. |
| White pepper |
- |
2 tsp. |
| Parmesan cheese, shredded |
1 oz. |
1/4 cup |
| Romano cheese, shredded |
1 oz. |
1/4 cup |
| Cooked corned beef, cut in 1/2-inch cubes |
4 oz. |
1 cup |
| Bell peppers, 1/4-inch diced |
2 oz. |
1/2 cup |
| Eggs |
- |
24 Large |
| Toasted pine nuts |
- |
1/2 cup |
| Fresh fruit for garnish |
- |
As needed |
DIRECTIONS
- In saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat, stirring constantly until yolk mixture bubbles at edges and sauce reaches 160°F. Gradually stir in butter until melted and heated through. Season with salt and white pepper. Stir in basil or chives. Cover and keep warm.
- In large nonstick pan, cook shallots in olive oil until translucent, about 3 minutes.
- Stir in risotto; cook and stir over medium heat until risotto is lightly browned. Stir in white wine until absorbed.
- Continue cooking, adding chicken broth, 4 oz. at a time, until absorbed, stirring occasionally, and rice is a cream texture, about 20 minutes.
- Stir in pepper, cheeses, corned beef, and green pepper. Cover and keep warm.
- Poach eggs in acidified water (1 teaspoon vinegar per 2 cups water), until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm until service.
- To serve, portion about 3/4 cup (6 oz.) risotto on plate. Top with 2 poached eggs and 3 oz. sauce; garnish with pine nuts and fresh fruit. Serve immediately.
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