Modern twists on time-honoured favourites.
Risotto recipe with kidney and ginger
What you need
- [ ] 250 g Riserva 1856 Carnaroli Risotto rice
- [ ] 100 g butter
- [ ] 1 shallot
- [ ] 20 g chopped celery
- [ ] 1 l hot chicken stock
- [ ] ½ glass of white wine
- [ ] 1 veal kidney
- [ ] 5 tbs. of extravirgin olive oil
- [ ] 150 g piece of fresh ginger
- [ ] 10 g chopped parsley
- [ ] salt and pepper
Proposed by: Carlo Cracco
How to prepare:
Risotto recipe with kidney and ginger: heat 40 g of butter in a pan, add the chopped shallot and celery and cook until softened but not coloured. Add the rice and cook for a further 2-3 minutes, add the wine and simmer until it has evaporated. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes, until the rice is soft and tender, but with the grains still firm in the centre. Fry the sliced kidney in a saucepan in 5 tbs. of olive oil for 5 minutes, season and add the grated ginger. Remove the risotto from the heat, stir in the rest of butter and serve on 4 warmed plates garnished with the kidney. Serve your risotto recipe.