Risotto with prosecco and rosemary
Risotto with prosecco and rosemary
Cooking technique: stewing.
Cooking method: risotto cooking.
Main cooking tools: low saucepan with two handles in tinned copper.
Other cooking tools: stainless steel pot (for the broth), low saucepan with an aluminum handle.
Ingredients:
- Carnaroli rice gr. 280
- Shallot gr. 50
- Prosecco gr. 400
- Rosemary gr. 2
- Grana padano gr. 40
- Butter gr. 30
- Meat broth lt. 1
- Cream gr. 200
- Sugar gr. 5
Preparation:
In a low aluminum saucepan to reduce part
some prosecco with shallots, half of the rosemary and a pinch of sugar. When reduced, add the cream and boil again for 5 minutes.
Filter everything and keep aside.
In a low copper saucepan, toast the rice with a little butter and pour over the Prosecco.
Let the Prosecco evaporate and add the stock a little at a time.
Complete cooking and stir in the cream, cheese, butter and chopped rosemary previously kept aside.
The pot used for cooking is the 106/CU model with a diameter from 20 to 45. You can find it on: http://www.pentoleprofessionali.it/casseruola-bassa-con-maniglie-20407
It is mainly used for the preparation of risottos. Using the lid, it is also suitable for other cooking techniques such as braising red meat or glazing vegetables and white meat.
Thanks to its high thermal conductivity, it lends itself to stewing, a preparation that requires a source
of moderate and constant heat. Never leave the saucepan on the fire with nothing inside and avoid using sharp metal utensils so as not to compromise the tinning. Absolutely do not use if the tin surface is worn, proceed with tinning first.