ingredients

400g organic Carnaroli Rondolino rice aged for a year, 100g butter from the Vecchio Caseficio Zilli Giuseppe Valdobbiadene, 1 white onion, 3/4 vegetable and 1/4 meat broth, 35gr Grana Padano cheese or Trentingrana cheese, cup of Prosecco Roccat.

making it

Finely chop the onion and place it in a large casserole pan. Add the butter and cook the ingredients until they turn a golden color.

With a flat wooden spoon pour in the rice and mix well before adding a glass of Prosecco. Cook and allow the mixture to evaporate

Little by little add the broth or stock as the liquid evaporates further and continue to mix the rice in a clock wise direction for about 20 minutes until cooked.

Before removing the risotto from the pan add a curl of butter and the remaining prosecco and grated cheese.

Stir and remove from the risotto from the heat. Allow to cool for no more than 5 minutes and covered.

Serve with young bitto cheese and slices of Bresaola della Valdidentro with a flute of Prosecco DOC Ruggeri Riserva Giustino B.

notes

Aged organic rice renders the starch,  protein and vitamins less soluble in water and so the rice sticks less, aquires more form and absorbs the other ingredients better.

The vegetable borth should be made of celery, onion, carrot, peperone, garlic, laurel, wild herbs from the pastures, salt and pepper. Boil the lot for 2 hours on a low flame. The meat stock is made from beef and garlic again cooked as above for 2 hours on a low flame.