Ingredients (for 4 people)
|
For the risotto |
|
|---|---|
| 375 ml | Amarone Costasera Masi |
| 320 g | vialone nano rice |
| 30 g | extra-virgin olive oil |
| 30 g | finedy-diced shallot |
|
1 lt 40 g 40 g 40g |
vegetable stock butter grated Grana Padano cheese Costasera chocolate Ground salt and pepper |
|
For the Monte Veronese di Malga ice-cream: |
|
| 100 ml | fresh cream |
| 20 ml | water |
|
50 g 50 g 15 g |
granulated sugar grated Monte Veronese di Malga cheese table salt |
Preparation
Melt the sugar in the water in a pan, on a low heat, to create a syrup. Add the fresh cream and salt and take the mixture to a temperature of 55°C.
Remove from the heat, add the grated Monte Veronese and blend. Sieve the mixture into a steel container and leave to cool in the refrigerator.
Pour the cold mixture into the ice cream maker and mix for approximately 25/30 minutes.
In the meantime, gently heat the Amarone until it reduces by 1/3.
Brown the shallot in a pan with the extra-virgin olive oil. When golden, add the rice and brown on a medium heat for a few minutes, stirring regularly. Season with salt and pepper to taste.
Slowly add the reduced Amarone and allow to evaporate.
Once the rice had completely absorbed the wine, complete cooking on a hot hob, adding the hot stock gradually, as it is absorbed, continuing to mix with a wooden spoon. Salt to taste, if necessary.
Once cooked, remove from heat and blend in the butter, a pinch of ground pepper, half the grated chocolate and the Grana Padano, stirring vigorously.
Serve the risotto, dusting it over with the rest of the grated chocolate and serving with a scoop of ice cream.
