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Toast all dry spice in sauté pan, place in spice grinder and grind till smooth.
Coat ostrich filets with 2tb olive oil and season with spice mixture. Season with salt and sear ostrich in hot sauté pan using the other 2tb of olive oil. Cook to medium rare (about 4 minutes on each side). Allow two minutes to rest, slice against the grain into 5-7 pieces.
Heat pot over medium heat. Melt 2tb of butter in shallow saucepot.
Toast Arborio rice for two to three minutes. Reglaze with white wine. Reduce wine till it’s completely gone.
Add chicken stock, two cups at a time, wait until stock has totally absorbed before adding the next two cups. After last two cups of stock go into the pot, add cream cheese and continue to cook until mixture begins to thicken. Be sure you are stirring often with spatula to avoid sticking.
When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, salt & pepper. If risotto seems too thickened, thin out with a little more stock. Cook for one to two minutes making sure not to break up the tomatoes. Finish with last tablespoons of butter. Serve when time to plate up.
Over medium-high heat, in large saucepot melt 2tb of butter. Add abalone and sauté for one minute. Next, add leeks, celery, and bay leaf and sauté for three minutes.
Deglaze with white wine, reduce by half then add water. Reduce over medium heat for one and a half hours. Strain into smaller saucepot and continue to reduce to ½ cup of liquid. Skim often to finish reduction.
Add cream and reduce fill thick and mount with the other 2tb of butter. Remove from heat and steep thyme, tarragon, and basil for two-three minutes. Strain again into small saucepot and add lemon juice, diced abalone, chives, and radish. Hold warm till time to serve.
Mix Chicory, chives, and chervil in small mixing bowl. In another mixing bowl, whisk together all ingredients. Drizzle small amount of vinaigrette with chicory and add a pinch of salt.
In the center of large square plate, place ¼ cup of risotto on plate. Lay sliced ostrich on top of risotto and spoon sauce around plate. Garnish top of risotto with chicory. Serve.
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