The Lambrusco risotto is a tasty first course with a unique flavor. the main ingredient of this recipe is Pozzoferrato, a sparkling red wine from Reggio Emilia. A prescription easy which, however, requires the right precautions: follow the procedure and complete the dish with crunchy pumpkin petals to obtain an exquisitely autumnal risotto.
Ingrediants
- 320 g of Carnaroli rice
- half a glass of Lambrusco
- butter
- grated parmesan cheese
- a slice of pumpkin
- salt
- pepper
The Lambrusco risotto it is a simple first course, which requires few ingredients, but with a rich and fragrant taste. Ideal for a dinner with friends, it becomes special served with a delicious decoration of crispy slices of Fried pumpkin.
Cooking the Lambrusco risotto follows a procedure that differs from tradition for a very specific reason: the toasting of rice happens dry, without sautéing, so that the grains are ready to absorb all the aromas of the wine with which they will be blended. And again not broth, but hot water, to leave more space for the other ingredients.
The varieties of Lambrusco grapes, which give rise to the wine of the same name, are typical of the Emilian plain. Much appreciated, Lambrusco wine is a sparkling wine and comes in colors ranging from purplish pink to deep ruby. For our risotto we have chosen the Pozzoferrato produced by the Storchi brothers.
If you like to dare in the kitchen with risotto recipes that deviate from the more classic tradition for techniques or combinations, we also recommend the Risotto with prawns and gin and Risotto with mixed mushrooms.
OTHER TASTY RECIPES: Risotto with Champagne, Risotto with taleggio and balsamic vinegar, Risotto with blueberries and speck, Risotto with truffles
How to prepare: Lambrusco risotto
- Execution
- average
- Preparation time
- 15 min
- Cooking time
-
20 min
- Portions
-
4
How to prepare: Lambrusco risotto
To prepare the Lambrusco risotto, first of all toast the rice, dry, in a non-stick saucepan. Once toasted, pour half a glass of Lambrusco and let it evaporate. Then add a ladle of hot water and continue cooking as usual, adding water as the previous one has been absorbed.
While the rice is cooking, cut the pumpkin into thin slices and fry them for a few seconds in hot oil. Remove the fried pumpkin slices with a slotted spoon and place them to dry on the appropriate paper. Keep warm. When the risotto is al dente, add another finger of Lambrusco, the butter, the cheese and a sprinkle of sour vinegar to complete. Stir, with the heat off, cover, let it rest for a few minutes before serving.
Divide the Lambrusco risotto into individual dishes, complete with a few slices of fried pumpkin and serve.
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