Vegetable Napoleon with Risotto Giallo

It’s time for a delicious Salmon with Vegetables Bathed in Portobello Sauce!

  • Tomato ball
  • Mixed sweet peppers
  • Portobello
  • Eggplant
  • Arborio rice
  • Wonton sheet
  • Green oil
  • Vegetables background
  • 70gr of Butter
  • 200 ml of olive oil
  • Vegetable oil
  • Parsley
  • 10 spinach leaves
  • White wine
  • 40g of Parmesan cheese
  • 40 min.
  • 1 person.
  1. Green oil preparation. Blanch the spinach leaves and a little parsley, dry the leaves very well before blending them. Place the spinach and parsley together with the olive oil in the blender and when blending add the necessary vegetable oil. Strain to extract the oil, once you have the extract, add a little spinach and parsley to give the oil a little consistency.
  2. Preparation of the Napoleon. Wash all the vegetables very well. Poach the peppers until the skin is charred. Meanwhile, deflate the aubergines in water with flour, let stand for 20 minutes. Having the aubergines and peppers ready, roast the vegetables separately, first the tomatoes, the peppers, the portobello and, finally, the aubergine after having rinsed it very well. Add salt and peppers to taste and cut all the vegetables with a ring of the same size.
  3. Rice preparation. Heat the broth. Separately, peel and chop the onion brunoise. In a wide saucepan put the butter and melt over medium heat with a few tablespoons of olive oil. When the butter is liquid, add the onion and cook for 3-4 minutes, stirring all the time. Once the onion is cooked, add the rice, raise the heat and toast it for 2 minutes. Add the wine and stir over high heat for 2-3 minutes so that the alcohol evaporates. Incorporate the broth little by little stirring continuously while the liquid is consumed, when there is almost no broth, pour more broth and repeat the process. We are going to do this for 14 minutes so that the rice is al dente and, in the last five minutes of cooking, add the saffron. After 14 minutes, remove from the heat and add the grated cheese and a little butter, and mix with enveloping movements to obtain a creamy consistency.
  4. To mount the saucer. Take the vegetables and make a tower starting with the tomato, pepper, portobello, aubergine and another pepper. It is important that the size of all the vegetables is the same so that this tower is not uneven. With the help of two spoons, take a little rice and crush it to obtain an almond shape and place it on top of the vegetables and we will do this three times. Finally, prepare the wonton sheet. First roll up, beat with egg and fry and place on top of the rice for decoration. As a last touch, put the radish sprout and the green oil on the plate with the help of a kitchen bottle.


Recipe made by: Rodrigo Flores Orozco.