Indulge in an exquisite pairing: Risotto with Franciacorta
Ingredients (Serves 4)
- 350g Franciacorta wine
- 100g cream
- 1 shallot, finely sliced (half for the sauce, half for the risotto)
- 320g Carnaroli rice
- Extra virgin olive oil
- 80g butter
- 120g Grana Padano, grated
- 2 liter vegetable broth (preferably homemade with fresh vegetables)
For the Franciacorta sauce:
In a saucepan, sweat half of the shallot previously cleaned and cut into julienne strips in 250g of Franciacorta over medium heat until reduced. Add 100 g of heavy cream and let it reduce by about half. Blend the mixture until smooth and season with salt. Set aside.
For the risotto:
In a saucepan, heat a drizzle of extra virgin olive oil and gently sauté the remaining shallot. Add the rice and toast it for a couple of minutes, stirring constantly. Deglaze with the remaining Franciacorta wine and let it evaporate completely. Gradually add the hot vegetable broth, one ladle at a time, allowing each addition to be absorbed before adding more. Continue this process for about 16 minutes, stirring occasionally. Remove from heat and stir in the butter, Grana Padano, 100 g of heavy cream, and the Franciacorta sauce until creamy. Plate the risotto and serve immediately.
And be sure to savour this delight with a glass of Franciacorta Satèn. Enjoy!