Modern twists on time-honoured favourites.
What you need
- [ ] 300 g Gran Gallo Arborio Risotto rice
- [ ] 200 g chopped cockscombs
- [ ] 2 shallots
- [ ] 1 carrot
- [ ] 1 celery
- [ ] 1 tbs. of chopped rosemary and thyme
- [ ] 1 peeled and chopped tomato
- [ ] ½ glass of red wine
- [ ] butter
- [ ] extravirgin olive oil
- [ ] 1 l hot vegetable stock
- [ ] grated Parmesan
Proposed by: Walter and Roberto Ferretti
How to prepare:
Cockscomb risotto: add a knob of butter and a tbs. of extravirgin olive oil to a heavy bottomed saucepan and fry the chopped shallot, carrot and celery in a knob of butter and a tbs. of extra virgin olive oil until softened but not coloured. Add all the cockscombs and cook for few minutes.
Than add the tomato and half glass of red wine and cook for 15 minutes. Fry the other chopped shallot in the butter in another saucepan until soft. Add the rice and fry well until transparent. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary.
Continue in this way until the rice is cooked but is still ‘al dente’ in the centre. Remove from heat, add the cockscombs sauce, the chopped rosemary and thyme, a knob butter and grated Parmesan and stir. Leave it for two minutes and serve.