Risotto
65.

A recipe designed to celebrate the 65th edition of the “Autunno Pavese” and cooked live by chef Enzo Esposito during the show cooking of the Rice Artists!

PROCEDURE:
Let’s prepare the balsamic vinegar cream with berries: put the berries in a saucepan with the sugar and cook over low heat: when they have released a part of their juices, add the balsamic vinegar and continue to cook until it reaches the consistency of a glaze. Filter everything with a sieve and put the cream inside a “beak” kitchen bottle.Let’s prepare the risotto: chop the shallot and heat it in a pan with a tablespoon of oil; Brown and add a ladle of warm water to make it wilt well.In another saucepan, toast the rice “dry”, add the wine and let it evaporate over high heat. We immediately insert the previously prepared sauté and proceed with cooking the risotto, adding a ladle of warm water at a time, taking care to let it absorb completely before adding more.Add the saffron and continue cooking. Once cooked, season with salt and stir in the addition of Parmigiano Reggiano and butter.
Let the risotto rest for a minute and serve it decorating it with a spiral of balsamic vinegar cream with berries, prepared previously, and black truffle flakes.