In an exclusive collaboration with Chef Renato Bernardi, we’ve created a series of gourmet recipes, designed for you to recreate in your kitchen using our premium products. Each month, we offer a new recipe, and for October, we’re presenting a dish that is a true culinary masterpiece: Creamy Risotto with Porchetta Demi-Glace and Franciacorta. This recipe combines the creaminess of risotto mantecato with the intensity of porchetta demi-glace, all enhanced by a touch of Franciacorta.
INGREDIENTS FOR 4 SERVINGS:
- Carnaroli Rice: 320g
- Porchetta: 40g
- Porchetta Demi-Glace: 30cl
- Franciacorta Sparkling Wine: 100ml
- Alpine Butter: 40g
- Parmigiano Reggiano: 40g
- Leek: 20g
- Extra Virgin Olive Oil: to taste
- Vegetable Broth: 2 liters
Instructions:
- Start by sautéing the finely chopped leek in a saucepan, then toast the rice and deglaze with Franciacorta sparkling wine.
- Gradually add the vegetable broth and cook the rice until done. Off the heat, cream the risotto with butter, Parmigiano Reggiano, and a portion of the porchetta demi-glace.
- Using a rectangular pastry ring, form the risotto base on the plate, place a very thin slice of porchetta in the center, and cover with the remaining risotto. Gently unmold.
- Garnish the dish with crispy porchetta crackling pieces and a drizzle of demi-glace for a rich, flavorful finishing touch.
This dish not only celebrates the Italian risotto tradition but elevates it to a higher level with the addition of refined ingredients and impeccable presentation. Creamy Risotto with Porchetta Demi-Glace and Franciacorta is the ideal choice for a special dinner where you want to impress your guests with a dish that speaks of tradition, yet with a clear note of originality and innovation.
