Ham broth risotto

Ham broth risotto, finished with truffled cauliflower cheese, topped with cubes of ham, king crab leg meat, crunchy pulled ham and, toasted corn stock spheres.

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Comments

bkeene12

How did you make those spheres?

tshewman

I took some toasted corn stock and used reverse spherification http://www.chefsteps.com/activities/reverse-spherification . I don't have/use the sphere magic but still quite easy. The alginate bath was heated/warmed and when the spheres were "done" I moved them into warm water baths for rinsing. This way you're able to maintain the sphere and serve it warm. If you use the revers Sph technique the sphere's actually last a fair while if frozen in an airtight container.

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