difficulty
Bassa
preparation
120 Min
cooking
20 Min
servings for
3
products
ingredients
- 1 kg di pomodorini del Piennolo del Vesuvio frullati e lasciati in vellutata montati con olio evo
- 1 kg di cipolla ramata di Montoro Igp
- 3 cucchiai di colatura di alici
- Pepe bianco
- 300 g di riso vialone nano
- 100 g di burro
- 30 g di pecorino bagnolese irpino stagionato 18 mesi
- 1 l di acqua per il brodo
- 2 scalogni rossi
- 60 ml di vino bianco secco
- 30 ml di aceto di vino
- Prezzemolo fresco
- Provola affumicata di bufala o di Agerola
products
Preparation
To prepare the risotto with colatura di alici sour butter, Montoro IGP onion juice, smoked buffalo provola and Bagnolese pecorino: roast the whole peeled onions in the oven at 140°C for 1 hour with steam. Pass through a centrifuge or blender and reserve the filtered juice.
Pass the fresh provola through a potato ricer to extract its whey cold. Set aside and filter. Reserve the provola in strands.
Prepare a sour-salted butter: finely chop the shallot, reduce with white wine and vinegar, add very cold butter and colatura di alici and work quickly with a whisk. Set the butter in the blast chiller or freezer. Keep very cold in the refrigerator until needed for the risotto.
Bring the water to the boil, warm the onion juice in a bain-marie and keep hot. Toast the rice with the sour butter, reserving some for finishing. Cook the risotto, alternating between water and onion juice.
Allow the risotto to rest for 2 minutes, keeping it quite moist before stirring. Finish with raw tomato sauce, the remaining colatura butter, very cold grated pecorino, the remaining onion juice and the whey. Finally add a small handful of provola strands, continuing the wave motion of the pan to achieve a perfectly creamy risotto.
Add shaved pecorino, a note of freshly ground pepper and serve the risotto with onion juice, smoked buffalo provola and Bagnolese pecorino.
Finish the dish with basil leaves, drops of colatura di alici and a squeeze of lemon juice.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
