ST VALENTINO’S PROSECCO RISOTTO WITH STRAWBERRIES AND AMARETTO AND MINT CRUMB
Recipe Created By:
Carmela Sereno Hayes
What you will need
- 350g Riso Gallo Traditional risotto rice
- 650ml vegetable stock
- 60g butter (I use salted)
- 2 tbsp. olive oil
- 1 large banana shallot (peeled and finely sliced)
- 200ml Prosecco
- Salt & pepper to season
- 60g grated Parmigiano Reggiano
- 350g strawberries quartered & steeped in 50ml prosecco (reserve a few strawberries for finishing)
- 1 tbsp. Mint leaves chopped finely (Plus extra for finishing)
- 45g amaretti biscuits (hard ones)
How to prepare:
St Valentine’s Day, the day that is filled with hearts, helium balloons and tokens of love. This day gives us the joy of sharing a little extra amore and love. The sharing of love and fondness can be shown in so many ways, flowers, chocolates or sharing a meal and a glass of something bubbly. Eating out is always a welcomed treat but making a special dish for a loved one by candlelight with a soft hum of music can truly be a gesture not easily forgotten.
The most beautiful risotto, which perfectly balances sweet and savoury elements, is bound to be the ultimate finale to a special evening. A simple white based risotto will take centre stage combined with the natural sweetness of strawberries. Paired with the freshness of prosecco bubbles from the town of Valdobbiadene, province of Treviso, Veneto, and a textured crumble of amaretti biscuits and fresh mint to finish.
To make this risotto warm the stock and check for seasoning.
Add 30g butter and oil to a shallow sauté pan and fry off the shallot until translucent, this will take approximately 5 minutes or so.
Scatter in the risotto rice and stir, coat the rice in the shallot mixture and toast the rice over a medium heat for 2 minutes. Toasting the rice will help the rice to absorb the stock as required.
Pour in the prosecco and stir with a wooden spoon. Allow the prosecco to evaporate, 5 minutes or so.
Add a ladle of stock into the rice and stir, allow the rice to absorb the stock and repeat until the rice is cooked and a little al dente.
Season with salt and pepper, as required.
Strain the slightly boozy strawberries and reserve the pink hued prosecco for drinking, the chefs perk!
Just before serving stir in the Parmigiano Reggiano and the remaining 30g of butter. Stir well to incorporate the flavours fully.
Cover the risotto with a clean tea-towel and clamp on a lid, leave the risotto to rest for 5 minutes.
Into a small food processor blitz the amaretti biscuits with the mint leaves.
Remove the lid and tea-towel from the risotto, sprinkle in the prosecco steeped strawberries.
Serve the risotto on plates with an additional scattering of strawberries and the crushed amaretti biscuits mint leaf crumble.
Carmela’s tip: Arborio or Carnaroli are equally acceptable. As you serve each plate of risotto, I love to pour a shot of prosecco over the dish as an additional flourish.