CHIANTI RISOTTO – Recipe by Piero Benigni – This dish is tasting, delicate and out of the ordinary. It is suitable before meat dishes and conquers all those who happen to enjoy it for the first time. Can be prepared in about 45 minutes.
Ingredients for 2 people
- 180 gcarnaroli rice (6 oz)
- 15 gshallot (1/2 oz, net weight after cleaning)
- 120 mlwine (Chianti, 3 1/2 fl oz)
- 1 sprigrosemary
- 1 leafbay
- 20 gcheese (grated parmesan, 3/4 oz)
- 20 gTaleggio cheese (3/4 oz)
- 15 gbutter (1/2 oz)
- 1 lvegetable broth (2 1/4 qt)
- 15 golive oil (1/2 oz or 1 1/2 tablespoons)
Tools for the Chianti risotto
- Cooker
- Casserole with lid
- Pot for the broth
- Chopping Board
- Knife
- Wooden Spoon
- Grater
- Scale
- Ladle
Preparation
Getting ready
Prepare 1 liter or a little more of perfectly salted vegetable broth and make sure it is at a moderate boil when you start with the risotto. Remember that you must keep it gently boiling until end of cooking. Finely chop shallot. Weigh Taleggio cheese, butter and grated Parmesan. Chop Taleggio for a better melting. Measure the wine, about half a glass. Weight rice. Have everything at hand.
The ingredients
Put the olive oil in the saucepan, heat up and add chopped shallot, rosemary and bay. Gently brown and stir for 10 minutes (15 if you use onion). Pay attention not to burn it !!!
The browning of shallot with bay leaf and rosemary
Starting with rice
Remove bay and rosemary and add rice. Raise the heat and toast for 3 minutes, stirring almost continuously. When grains have an opalescent appearance pour wine and stir until completely absorbed.
Pour a ladle of boiling broth and stir. When this broth has been completely absorbed, pour another ladle and so on, adding a new ladle only when the one previously poured has been absorbed. Stirring must be almost continuous until end of cooking.
Pouring the first broth
Finishing the Chianti risotto
Cooking is over when rice is “al dente”. This means that you can feel a core by chewing some grains with the incisors. This is 16 -18 minutes after the first broth poured. Turn off flame and add grated Parmesan, butter and chopped Taleggio. Stir until molten, cover with lid and wait for 3 minutes. Check that the risotto is creamy and fluid enough, adding a little broth if necessary.
Serve hot with more Parmesan and ground black pepper if you like. This risotto, due to its flavor and aroma, should be consumed as soon as ready and it makes no sense to keep it in the fridge or freezer.
The final addition of butter and cheese