Risotto with broccoli and Puzzone di Moena

At least at the table North and South are in love! Today a risotto with Sicilian broccoli and cheese Puzzone Dop Moena, Trentino cheese, in one dish of very intense and spicy, Thanks to turmeric and paprika. A dish easy, However, it is important to pay attention to the cooking times and outstanding amounts, starting from Browning of broccoli, enhanced by the flavor of the anchovy. I think broccoli and anchovies are the perfect match. While the toasted hazelnuts recall the mountain environment and the pastures of the Trentino valleys from which comes the cheese “Stinky” (especially the valleys of Fassa and Fiemme). In short, My father, known is not an investigator, He found it yummy. Obviously, You can replace the Bloated with other cheeses, Both seasoned soft is according to your preferences.

 

Ingredients for four people

  • 250 grams of broccoli already cleaned
  • 300 grams of rice (I used the variety Maratelli, produced by Cascina Sings in the province of Novara)
  • 20 grams of butter
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon sweet paprika
  • a pinch of turmeric
  • three anchovy fillets in oil
  • half a glass of dry white wine (I used a Gavi Docg)
  • 40 grams of shredded PDO Parmigiano reggiano
  • 80 grams of cheese, Puzzone di Moena (to learn more click here)
  • 1,5 litres of vegetable stock
  • Salt (to taste)
  • Golden onion, finely chopped
  • papá (to taste)
  • 2 tablespoons ground roasted hazelnuts

Wash and divide the broccoli into small pieces, Parboil for five minutes in lightly salted water. Drain and set aside some carrot top for decoration. Chop, coarsely, the rest of broccoli with a knife.

In a large saucepan, for about 15 minutes, Sauté chopped onion in olive oil and a few tablespoons of vegetable broth. Add the anchovies and mix until they are loose. Add the chopped broccoli and saute for a minute. Add the rice and make toast for five minutes. Add the white wine and let evaporate until the alcohol has evaporated. Season with salt, pepper and drizzle with sweet paprika and turmeric.

Start cooking the risotto slowly adding the broth very hot. While the risotto is cooking, dice the cheese Puzzone di Moena and set aside. When the risotto is the wave (that is, when it is neither too thin nor too thickened), turn off the heat. Add the cold butter and Puzzone di Moena and whisk until the cheese has melted. Add the grated Parmesan and season, possibly, salt and pepper.

Serve the risotto garnished the dish with broccoli tossed aside; Add a brunoise of cheese and a little’ of ground roasted hazelnuts.

THE PAIRING: In this recipe, We find the fats and the aromas of cheese flavored broccoli Puzzone di Moena assembly plant, insapidito from the anchovy sauce. Therefore, We recommend a dry white wine, with a firm acidity and at the same time full of floral aromas marked. Does the Bill a Gavi Docg and, in particular, We suggest that produced by the biodynamic farm The Raja, in Novi Ligure. This Gavi Reserve Unable to accompany, without blend, the aromas of this risotto, and manages to degrease the palate with its pleasant sour note, that allows you to enjoy in full the next bite. Serve it cool, around 12 degrees.

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2 comments

Hedwig February 16, 2015 at 18:03

I will try maybe put a few Brussels sprouts. Ciaoooo

Reply
Sicilians creative in the kitchen February 17, 2015 at 10:37

Are broccoli, No Brussels sprouts! You know those green with leaves and the flower? Let me know, ADA

Reply

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