INGREDIENTS
400 grams of Ferron vialone nano rice
Sea salt
Ground black pepper
325 mls Zenato Amarone
400 mls of vegetable stock
80 grams of unsalted butter
100 grams of grated parmigiano reggiano
20 grams of grated pecorino
4 finely diced shallots
2 cloves of crushed garlic
20 mls extra virgin olive oil
4 coarsely shredded leaves of radicchio


METHOD

• In a heavy based saucepan, lightly fry the diced shallot and crushed garlic in a little extra virgin olive oil.
• Add the rice and stirring over a low flame toast the grains for 2 minutes.
• Add the red wine and cover and simmer for 4-5 minutes very slowly until all the wine has absorbed then add the 325mls of the vegetable stock, cover again continue to simmer slowly for a further 5-6 minutes until all the liquid has absorbed.
  TIP: Test the cooking of the rice by pressing a grain on the back of a wooded spoon.
• When it has 3 little dots through the centre the rice is a perfect al’dente.
  If not add a little more stock and continue to simmer.
• Once the rice is cooked add the butter, parmigiano and pecorino and stir well for 2 minutes .
• Adjust the consistency of the risotto by adding a little more stock if needed then season well and stir through the radicchio just before serving so its stays a little crunchy.
• Season and serve!!

Serves 4 people

Zenato Amarone Classico della Valpolicella 2003


Recipe by Simon Humble from Tutto Bene

INGREDIENTS
1.75 -2 litres of light vegetable stock
60 ml extra virgin olive oil
60 grams of finely diced onion
1 clove of crushed garlic
600 grms of vialone nano rice
240 grams of gorgonzola dolce latte
Sea salt / black pepper
60 grams unsalted butter
1 brown pear
20 grams of sugar
20 mls of chestnut honey


METHOD

• Pear preparation...cut the pear into 6 wedges and sprinkle with sugar then bake in the oven for 15 minutes at 175 Celsius then remove and put aside until the risotto is ready to serve.
• In a saucepan bring the stock to the boil and maintain at a slow simmer.
• In a large heavy based saucepan add the extra virgin olive oil at a medium heat and lightly sauté the diced onion until soft.
• Add the rice and continue to stir until it is translucent (approx 2 min).
• Then slowly add the stock ladle by ladle allowing the rice to absorb the liquid each time and stirring continuously. Reserve approx 60 mls for later.
• When the rice is tender to the bite but ever so slightly firm in the center and looks creamy (approx 20 minutes) remove from the heat and add the room temperature gorgonzola dolce latte and butter.
• Mix very well until a creamy consistency occurs and adjust the consistency of your risotto with the remaining stock to your preferance.
• Season to taste. Garnish with slices of roasted pear and drizzle with chestnut honey.
• Serve immeadiately.

Serves 6 people

Note...gorgonzola dolce latte has been matured less than gorgonzola picante and therefore has a more creamy texture and is sweeter in flavour.

Zenato Lugana Riserva "Sergio Zenato" 2005


Recipe by Simon Humble from Tutto Bene