The Family Meal is the first home cooking cookbook by the world’s greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World’s Best Restaurant five times.
Ingredients:
7¾ cups chicken stock
¼ cup olive oil
2 tsp finely chopped onion
¼ cup white wine
3 cups risotto rice
6 medium white mushrooms
1 tbsp butter
1 1/3 cups finely grated Parmesan cheese 2 tsp lemon juice
For Chicken stock
1 small onion
1 carrot
1 celery
2 ¾ lb (4 carcasses) whole, cleaned, raw chicken carcasses
1 1/3 gallons water
Directions:
For Chicken stock
Cut the onions in half. Put the carrot, onion, celery, and chicken carcasses, into a very largo pot. Pour in the water, then bring to a boil. Skim the foam from the surface. Simmer for 2½ hours. Remove the chicken and vegetables and strain through a fine-mesh sieve.
For Saffron Risotto
Pour the stock into a saucepan. Cover with a lid and bring to a simmer. Wrap the saffron threads in aluminium foil.
Toast in a frying pan for 1 minute over a medium heat, being careful not to let it burn. Cool.
Heat the oil in a large pan over medium heat.
Add the onion and fry for about 5 minutes, until softened but not browned. Pour in the white wine and scrape up any sediment from the bottom of the pan.
When most of the white wine has boiled away, add the rice and stir for 3 minutes. Add a ladle of hot stock.
Stir the rice frequently for 2-3 minutes to prevent it from sticking. Pour in the remaining stock. Shop the toasted saffron and sprinkle into the pan.
Cook the rice for another 16 minutes, stirring frequently. Meanwhile, quickly wipe clean the mushrooms with a paper towel, then finely slice using a mandolin or a sharp knife.
When the rice has absorbed most of the liquid and is just firm to the bite, add the butter.
Add the Parmesan cheese. Stir well until the rice becomes creamy. Season with salt, pepper, and lemon juice Spoon the risotto onto serving plates.
Scatter the mushroom slices over the risotto. The heat from the rice will lightly “cook” the mushrooms.
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