I don’t know if the Governor of California is into things gastronomic, but Arnie is the only person I can think of who could hold, in one hand, Alain Ducasse’s Grand Livre de Cuisine (now available in English) while mixing the ingredients for, say, Bilbao Salt Cod Brandade or Lobster a l’Americaine! This incredible tome weighs in at 5.4 kilos, a mere trifle to The Terminator!
“The home cook can look up a dish by way of the product, the sauce, the base or via the recipe itself. Lobster, for example, appears in forty different recipes with information about other possible ways to cook the product”. The recipes appear on double pages and are illustrated (by Didier Loire) with a photo of the finished dish on a white plate. Mmmm…
Ingredients for 4:
200g Arborio Rice, 60g white onions, ½ cup dry white wine, 1 quart light chicken stock, 60g grated Reggiano Parmesan,
3 half tablespoons olive oil pressed from very ripe olives, 90g butter, fleur de sel, 3 half tablespoons whipped cream, 50g parmesan, one third cup beef juice. 4 bunches wild asparagus.
To make the risotto:
Bring the light chicken stock to the boil.
Peel the white onions, finely mince and sweat in a saucepan with 50g of butter. It is essential to stir the risotto with a wooden spoon or spatula all the time it is cooking.
Add rice, stir for 3 minutes until transparent. Add white wine and let completely evaporate.
Cover with the boiling light chicken stock, simmer gently. When the rice has absorbed all the liquid, cover once more with light stock. Repeat this same procedure 5 or 6 times. After 18 minutes, the rice should be cooked. Add butter, olive oil and grated parmesan, stirring constantly. For the wild asparagus, cut off the ends and braise in olive oil.
Spoon the risotto onto white dishes, top with wild asparagus, drizzle with olive oil, sprinkle with parmesan shavings.
Hotel Plaza Athenée,
25 avenue Montaigne, 8th (Metro: Alma-Marceau)
T: 01 53 67 66 02
Open daily through mid-September About 80€ + wine
Les Editions d’Alain Ducasse – 240€
Available at The Plaza Athenee.
55 Boulevard Malesherbes, 8th (Metro: Madeleine)
T: 01 44 90 91 00
20 rue St-Martin, 4th (Metro: Châtelet)
T: 01 42 72 87 82