RICE WITH BLACK OLIVES AND BASIL

INGREDIENTS

Bomba' rice
Virgin olive oil
Shallot
Basil
Stock
Mascarpone
Single cream
White wine
Parmesan cheese
Bread
Black olives
Kalamata olives
Salt

PREPARATION

Rice
Chop the shallot and fry gently in olive oil; add the rice and fry together gently. Pour over the stock and cook. Cool down quickly then set aside.

Olive crumbs
Dry out the olives in a drier. Crush the olives with in the Thermomix for 5 minutes at speed 10 to obtain a fine powder. Spread on sulphur paper and bake in the oven at 110ºC for 1 hour.

Reduction of wine, cream and parmesan cheese
Reduce the wine and the cream in a frying-pan, stirring all the time until thick. Transfer to the Thermomix, add the parmesan cheese and blend to form a smooth paste. Strain and refrigerate.

Basil oil
Blanch the basil leaves. Blend with the virgin olive oil and strain.

Olive purée
Stone the olives and blanch 3 times. Blend in the Thermomix with the water used for blanching. Micro-filter down to 0.2 micra, keeping the strained juices for adding to the rice.

TO SERVE

Place a portion of rice with a ladle-full of stock, a small teaspoonful of mascarpone, a splash of cream and a pinch of salt in a frying-pan. Cook, then add parmesan, chopped basil and the micro-filtered black olive juice. Transfer the rice to a round mould on the serving-plate. Place briefly under a hot grill then add a little sauce. Serve the olive crumbs and one Kalamata olive to one side. Decorate with a strip of olive purée and the basil oil.