Risotto enriched with Romanesco cabbage—offering a delicate, vegetal flavor—and finished with a curry glaze for an intense, spicy contrast.
Videoricetta
Ingredienti
- 320 g Carnaroli rice
- 1 medium Romanesco cauliflower
- 1 shallot
- 1 litre vegetable stock
- 100 ml white wine
- 40 g butter
- 70 g Parmigiano Reggiano
- Whynot Cream with Curry Andrea Milano
- Extra virgin olive oil
- Salt
Procedimento
Preparing the Romanesco
1. Divide the Romanesco into florets.
2. Boil for 5 minutes in salted water.
3. Blend part of it with olive oil and a little cooking water until creamy.
Cooking the risotto
4. Finely chop the shallot and soften it in olive oil.
5. Add the rice and toast for 2 minutes.
6. Deglaze with white wine.
7. Continue cooking, adding the stock a little at a time.
8. Halfway through cooking, add the Romanesco cream.
Finishing the risotto
9. Turn off the heat.
10. Add the cold butter and Parmigiano.
11. Stir vigorously until creamy.
Plating
12. Spread the risotto on the plate.
13. Add small decorative dots of curry glaze.
14. Finish with crisp Romanesco florets.
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Risotto enriched with Romanesco cabbage—offering a delicate, vegetal flavor—and finished with a curry glaze for an intense, spicy contrast.
Ingredienti
- 320 g Carnaroli rice
- 1 medium Romanesco cauliflower
- 1 shallot
- 1 litre vegetable stock
- 100 ml white wine
- 40 g butter
- 70 g Parmigiano Reggiano
- Whynot Cream with Curry Andrea Milano
- Extra virgin olive oil
- Salt
Procedimento
Preparing the Romanesco
1. Divide the Romanesco into florets.
2. Boil for 5 minutes in salted water.
3. Blend part of it with olive oil and a little cooking water until creamy.
Cooking the risotto
4. Finely chop the shallot and soften it in olive oil.
5. Add the rice and toast for 2 minutes.
6. Deglaze with white wine.
7. Continue cooking, adding the stock a little at a time.
8. Halfway through cooking, add the Romanesco cream.
Finishing the risotto
9. Turn off the heat.
10. Add the cold butter and Parmigiano.
11. Stir vigorously until creamy.
Plating
12. Spread the risotto on the plate.
13. Add small decorative dots of curry glaze.
14. Finish with crisp Romanesco florets.