1 |
On a hot grill place the oyster blade steak and cook to medium, or to your liking. |
2 |
Place the steak in clean plate and cover very loosely with aluminium foil keep warm. |
3 |
Place the mushroom in a sauce pan on a low heat and cook until completely dry and most of the liquid has evaporated. |
4 |
In a suitable pan add some oil, shallots, garlic carrots and leeks add rice and stir for 5 to 8 minutes. |
5 |
Add the vinegar mixture, stir for 3 minutes. |
6 |
Add the stock in three stages, allowing the rice to absorb the liquid before each addition. |
7 |
Season the steak with salt and pepper and slice the rested oyster blade around into 2 mm thick slices. |
8 |
When the risotto is cooked to your desired consistency add the mushroom, Labnah, parmesan and stir. |
9 |
Adjust seasoning. |
10 |
Assembly |
11 |
Garnish with the micro green. |