Sweetbreads With Morels And Fava Bean Risotto
- 2 pounds sweetbreads
- 1/4 cup flour
- Salt and freshly ground black pepper
- 4 ounces (1 stick) unsalted butter
- 3 cups chicken stock
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 8 ounces fresh morels
- 1 cup arborio rice
- 1/4 cup finely grated Parmesan
- 1/2 cup blanched and peeled fava beans
- 2 tablespoons pumpkin seed oil
- Soak sweetbreads for at least 8 hours (or overnight), changing water once or twice to remove blood.
- Put in a saucepan and cover with cold water, then place over medium-high heat to bring to a simmer.
- When moderately firm and opaque, remove from heat and transfer to ice water to stop cooking.
- Peel off as much membrane as possible, and remove any fat or gristle.
- Heat oven to 225 degrees.
- Place flour in a large mixing bowl and season to taste with salt and pepper.
- Dredge sweetbreads in mixture and set aside.
- Place a large nonstick skillet over medium-low heat and melt butter.
- Add sweetbreads and saute until golden brown and crispy on all sides.
- Remove from heat and transfer to a baking sheet; keep warm in oven.
- In a small saucepan, heat chicken stock until just simmering.
- Place a medium saucepan over medium-low heat, and add olive oil.
- Add onion and saute until translucent.
- Add morels and saute until coated with oil, then add rice and saute 1 more minute.
- Add 1/2 cup chicken stock and stir constantly until all liquid is absorbed.
- Repeat process using 1/2 cup of stock at a time, until rice is tender yet still firm; all stock may not be needed.
- Add Parmesan and fava beans to rice, and stir gently to mix.
- To serve, place equal portions of sweetbreads and risotto on four serving plates.
- Drizzle pumpkin seed oil over risotto and serve.
sweetbreads, flour, salt, butter, chicken stock, olive oil, onion, fresh morels, arborio rice, parmesan, blanched, pumpkin seed oil
Taken from cooking.nytimes.com/recipes/5425 (may not work)