Saffron and caviar risotto

thesauri recipe

Heat the butter in a medium sized pan, then add the shallots and the leek and gently cook for 7-8 minutes stirring occasionally so everything cooks evenly.
Stir in the rice coating all over with the cooking juices in the pan. Add half the dry vermouth, bring to a simmer and gently cook until all the liquid is absorbed. Add just enough stock to cover the rice and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at the time and gently cook for 15 minutes. Half way through add the saffron threads, juice and jest of the lime and the rest of the vermouth. Before the last ladleful of stock add the cheese. Remove the pan from the heat, add the caviar, the freshly ground pepper and half the chopped chives. Cover the pan with the lid for 2-3 minutes and serve with the remaining chopped chives.

Ingredients (4-6 persons)

  • 80 gr. butter
  • 2 shallots chopped
  • 1 cup finely cut leek
  • 450 gr. risotto rice (Arborio)
  • 1 lt. hot vegetable stock
  • ½ tbsp. saffron threads
  • 150 ml. dry vermouth
  • 50 gr. baerii caviar
  • 1-2 tbsp. parmesan cheese
  • Freshly ground pepper
  • Juice and jest of a lime
  • 2 tbsp. finely chopped chives

Cauliflower soup with scallops and ossetra caviar

Heat 2 tablespoon oilive oil in large, heavy pot on medium heat. Add onion and garlic. Sauté until onion is softened, about 5 minutes. Add the culiflower, the broth and the light cream. Bring the soup to boil and lower the heat. Simmer half-covered until the cualiflower softens, about 18 minutes. Puree the soup in the blender in batches till it’s smooth (or use an immersion blender)

Return soup to pan and add salt and white pepper. (Up to this point it can be prepared one day ahead. Cover and refrigerate. Reheat before serving). Blanch the leek for one minute in a small pan with boiling, salted water and drain. Place a few slices on the center of each plate. Heat 1 tablespoon olive oil in the pan. Lightly season the scallops with salt and pepper and bake till they are lightly colored and no more transparent, about 1 1⁄2 minutes on each side. Place one scallop on the leek in each plate and divide the caviar. Serve the soup around the scallops, pour some olive oil and sprinkle with chives.

Ingredients (6 persons)

  • 5 tablespoons olive oil
  • 1 large onion, chopped
  • 1 garlic clove, sliced
  • 1 medium cauliflower
  • 1 1/2 cups beaf broth
  • (prefferably low salt)
  • 1 1/2 cups light cream
  • kosher salt
  • freshly ground white pepper
  • 1 leek (pale green and white
  • part), sliced
  • 6 large scallops
  • 30 gr ossetra caviar
  • chopped chives to serve