Risotto alla Grand Tour 

Preparation

• Finely dice the shallot and gently sweat in olive oil until translucent
• Add the risotto rice and cook briefly while stirring
• Deglaze with Swiss white wine and reduce completely
• Pour in the stock and simmer gently, stirring regularly, until the rice becomes creamy
• Cut the cow udder or beef tongue into cubes and fry separately
• Stir the cheese and butter into the risotto
• Fold in the meat
• Plate with herb salad and crumbled cantucci
• Finish with grated cured egg yolk on top

 *Cured Egg Yolk

Cured egg yolk can easily be prepared at home with very little effort. Carefully separate fresh egg yolks from the whites and fully cover them in salt. Leave the yolks to cure in the refrigerator for 5 days in a covered container. Afterwards, carefully remove them from the salt, brush off any excess salt and, if desired, briefly rinse with cold water before patting dry. The curing process gives the yolk a firmer texture, a more concentrated flavour and a rich savoury-salty note. Perfect for finely grating or shaving over risotto, pasta, vegetables or salads.