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French · Starter
Subrics Piémontais
Spoon-dropped cakes of stiff Parmesan risotto folded with lean ham and beaten egg, fried golden in clarified butter. Crisp outside, molten within, and a smart use of a small pot of rice.
- YieldAbout 12 subrics; serves 4 as a hot hors d'oeuvre
- Hands-on1 h
- Total1 h 18 min
- Difficulty
Ingredients
Risotto
- 200 grisotto rice (carnaroli or arborio)
- 30 gunsalted butter
- 50 gonion, very finely chopped
- 700 mllight chicken stock, kept at a simmer
Binding
- 100 glean cooked ham, finely chopped
- 80 gParmigiano-Reggiano, finely grated
- 3eggs, beaten as for an omelette
- to tastesalt and white pepper
Frying
- 80 gunsalted butter, clarified (yields about 60 g)
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