American-style moulded risotto

Ingredients

• 400 grice
• ½onion
• 1 small glasscognac
• as neededstock
• 1 knobbutter
• to tastesalt
• 1boiled chicken breast
• 2bananas
• as neededextra-virgin olive oil
• to tastesalt
• 2egg yolks
• 125 gbutter
• 1 tablespooncold water
• 1 tablespoonlemon juice
• 1 pinchsalt and pepper

Instructions

1. 1

   Start the hollandaise

   Beat the egg yolks in a small saucepan. Set it over a larger pan of boiling water that has just been taken off the heat, using the larger pan as a water bath.

2. 2

   Add butter gradually

   Pour the cold water over the yolks and stir with a wooden spoon. Add the butter in small pieces, a little at a time, stirring until each piece melts.

3. 3

   Refresh the water

   Once all the butter has melted, lift the small saucepan out of the larger one. Return the larger pan to the heat so its water warms again.

4. 4

   Season the sauce

   Stir the lemon juice, salt and pepper into the egg mixture. Taste and adjust with more lemon juice or salt if needed.

5. 5

   Thicken the hollandaise

   Set the small saucepan back over the water bath and stir continuously until the water boils again. Lower the heat and whisk vigorously until the sauce puffs up and thickens to a mayonnaise-like consistency.

6. 6

   Brown the onion

   Allow about 15 minutes for cooking the sauce. Finely chop the onion and cook it in the knob of butter until golden.

7. 7

   Cook the rice

   Add the cognac and let it evaporate. Stir in the rice to coat it with the onion mixture, then add stock a little at a time, waiting until each addition has been absorbed before adding more.

8. 8

   Mould the risotto

   As soon as the rice is al dente, transfer it to a buttered mould. Leave it to set in a warm oven for about 10 minutes.

9. 9

   Prepare the garnishes

   Meanwhile, peel the bananas and fry them in olive oil. Cut each lengthways into four pieces and set aside. Slice the boiled chicken breast into strips, and prepare the hollandaise sauce.

10. 10

    Plate and garnish

    Turn the risotto out onto a serving platter. Arrange the chicken strips over it, cover the surface with hollandaise and place the banana pieces around it in a radiating pattern.

What is moulded risotto?

Risotto is an Italian rice dish traditionally cooked gradually with stock until creamy. This older-style presentation is moulded and turned out before serving, then dressed with chicken, bananas and hollandaise.

The combination gives the dish its distinctive sweet-and-savoury character. Cooking the rice until just al dente helps it hold its shape while still tasting tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 23g protein, 89g carbs, 28g fat.

The rice and bananas provide most of the carbohydrates, while the butter, egg yolks and frying oil contribute much of the fat. Chicken and rice provide protein, though the exact amount depends on the size of the breast. Balance the plate with a generous side of green vegetables or salad.

The rice and its flavour

Rice: Stir it through the golden onion before adding stock so the grains are coated and take on the flavour of the base.

Cognac: Let it evaporate after adding it to the pan, then begin adding stock gradually. The recipe does not specify the rice variety or the amount of stock, so use enough to cook the rice to the stated doneness.

Making hollandaise

Water bath: The yolks and butter are warmed gently over hot water rather than directly over a flame. Keep stirring so the mixture heats evenly.

Texture: Whisk vigorously once the water has returned to a boil, as directed, until the sauce thickens to a mayonnaise-like consistency. If it begins to look grainy or curdled, take it off the heat and whisk continuously.

Getting the rice to hold its shape

Mould: Butter the mould before adding the cooked rice so it can be turned out more easily. Press the rice in evenly, without crushing it.

Setting: Give it about 10 minutes in a warm oven, then turn it out when ready to serve. The method gives no precise oven temperature, so use a gentle warmth rather than baking it.

Preparing the garnishes

Bananas: Fry them in olive oil, then cut each lengthways into four pieces and keep them aside until plating. Handle the pieces gently so they stay intact.

Chicken: Cut the already-boiled breast into strips, as specified. Keep both garnishes ready while the rice finishes setting.

Serving the dish

Arrange the chicken over the turned-out rice, spread the hollandaise across the top and finish with the banana pieces in a radiating pattern. Serve promptly so the rice and sauce are warm.

A crisp green salad or simply cooked green vegetables make a fresh contrast to the buttery sauce and the rice.

Recipe notes & tips

• Keep the stock warm so it does not slow the rice as it cooks.
• Add stock in small amounts and wait for each addition to absorb before adding more.
• Use gentle heat for the hollandaise and keep the mixture moving.
• Taste the hollandaise before serving and adjust its lemon and salt as needed.
• Butter the mould thoroughly to help the rice release cleanly.
• Fry the banana pieces shortly before serving so they are easier to arrange.

Variations

• Add herbs: Scatter chopped parsley over the chicken and rice just before serving.
• Use another spirit: Replace the cognac with an equal small glass of brandy.
• Change the fruit: Use ripe plantain instead of bananas and fry until tender.
• Add vegetables: Serve with peas or green beans alongside the moulded rice.
• Make smaller moulds: Divide the rice among individual buttered moulds for separate portions.

Common mistakes to avoid

• Adding stock all at once: The rice cooks by gradual absorption, so add it little by little.
• Overcooking the rice: Take it off the heat as soon as it is al dente, before the setting time in the oven.
• Heating hollandaise too fiercely: Keep the saucepan over the water bath and whisk continuously to reduce the chance of curdling.
• Skipping the mould butter: Grease the mould well so the rice is less likely to stick when turned out.
• Breaking the bananas: Cut and arrange them gently after frying to keep the pieces whole.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat the rice and chicken gently until hot; hollandaise is best made fresh, as reheating can cause it to split.

Frequently asked questions