Herb risotto with blueberries, raspadura and zabaglione.Today an experimental risotto in which I wanted to match the scent of fresh herbs, before the summer heat me take it away, the sweetness of the cranberries, the softness of the raspadura lodigiana and, Finally, the slight acidity of one salty eggnog orange. Is’ It was an experiment to enhance the raspadura in an unusual risotto, which I loved.
For other risottos take a look to those with the fennel and sardines 'overboard', with mullets and Zucchini, with Asparagus and pecorino, with calamari and lemon, with PEAR and gorgonzola, with artichokes and bottarga (dried fish roe), with lettuce and Stilton, at Rice timbale with four cheeses.
ingredients for 4 people:
- 360 grams of Carnaroli or Arborio rice
- Golden onion
- 1 bunch mixed herbs: Sage, oregano, Rosemary, Marjoram, lemon thyme, tarragon
- 20 grams of red and dehydrated cranberries
- 50 grams of raspadura Lodi
- 1,5 liters of light vegetable broth made with a carrot, half an onion and a stick of celery
- salt and pepper
- 6 tablespoons extra virgin olive oil
- 30 grams of butter
- 2 eggs
- 3 tablespoons (20 cl) orange juice
- a pinch
Chop powdered herbs. Finely chop the onion and soak in cold water for ten minutes blueberries, then squeeze them well and dry them. Put in a pan the oil and the onion and cook over low heat. Then, Add the rice and toast a few minutes, stirring constantly to prevent sticking on the bottom. Combine the herbs and start cooking the rice, gradually adding the vegetable stock, taking care not to pour another until the previous amount has been absorbed. Two minutes from the end of cooking rice add the cranberries and season with salt. The rice must remain wave. Once cooked, stir everything with butter, scrapings (leaving aside a sufficient quantity for the dishes garnish) and pepper.
For the zabaglione, put the eggs in a bowl and cook over medium-beating constantly focus water bath with a whisk. Gradually the eggs will begin to become a bright yellow and thicken. Season with salt and add gradually the orange juice, mounting always with the whip. When the mixture is frothy (ie after about ten minutes) remove from heat and pour into a bowl. Serve the risotto with the sabayon and garnish with the veils of raspadura and a few sprigs of herbs.
THE PAIRING: This dish plays the sweet-salty contrast and fat-sour. For this reason we choose the Valdobbiadene Superiore di Cartizze DOCG produced by Villa Sandi. Is’ a dry prosecco, so with a percentage of sugar which makes it abboccato. It is characterized by the scents of apple, citrus and exotic fruits; the taste is fresh and soft, with a delicate perlage, and a sweet note that is combined with the taste of blueberries.