Vegetable Napoleon with Risotto Giallo


Time: 40 minutes

Ingredients for 1 serving

Created by: Rodrigo Flores Orozco


  1. Preparation of the green oil. Blanch the spinach leaves and a little bit of parsley; dry the leaves very well before blending. Place the spinach and the parsley together with olive oil in the blender, and while blending, add the vegetable oil if necessary. Strain to extract the oil; once you have the extract, add a little bit of the spinach and parsley to add a little bit of consistency to the oil. 
  1. Preparation of Napoleon. Wash all of the vegetables very well. Poach the peppers until the skin is burned. At the same time, brine the eggplants in water with flour; let them sit for 20 minutes. Once the eggplants and peppers are ready, grill the vegetables separately; first the tomatoes, the peppers, the portobello mushroom, and finally, the eggplant after rinsing it very well. Add salt and pepper to taste, and cut all the vegetables with the same size ring. 
  1. Preparation of the rice. Begin heating the broth. Cut and brunoise the onion. Put butter in a wide pot and melt on medium heat with some tablespoons of olive oil. When the butter is liquid, add the onion and cook for 3-4 minutes, stirring at all times. Once the onion is cooked, add the rice; turn up the heat and toast it for 2 minutes. Add the wine and stir on high heat for 2-3 minutes until the alcohol has evaporated. Add the broth little by little, stirring continually as the liquid is consumed. When there is hardly any broth, add more broth and repeat the process. We are going to do this for 14 minutes so that the rice is al dente and, in the last five minutes of cooking, add the saffron. After the 14 minutes are up, remove from heat and add shredded cheese and a little bit of butter. Mix with circular movements to obtain a creamy consistency. 
  1. To assemble the dish. Take the vegetables and make a tower starting with the tomato, pepper, portobello mushroom, eggplant, and another pepper. It is important that the size of all of the vegetables is the same so that the tower isn’t uneven. With the help of two spoons, take a little bit of rice and smash it in the shape of an almond and place it on top of the vegetables; do this three times. Finally, prepare the wonton wrapper. First roll it, seal it with egg, and fry it; place it on top of the rice as a garnish. As a final touch, garnish the plate with a radish sprout and, with the help of a kitchen squeeze bottle, green oil. 
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