Time 20 min. Difficulty Medium
The fruit of a collaboration with Chef Stefano Fagioli and his Trattoria Via Vai.
Risotto creamed with artichoke heart paste and seared cheese, with muscat cucumber flakes.
A pairing of the sour notes of the characteristic muscat cucumber with the richness of the cheese and artichoke heart.
This dish is just one part of the research into new pairings and ways to best enjoy preserved foods.
INGREDIENTS:
- Carnaroli Risotto Rice
- Butter
- EVO Oil
- Whole Milk
- Artichoke Heart Paste
- Muscat Cucumbers
- Chili Pepper Cheese
PREPARATION:
- Toast the risotto with a drizzle of EVO oil
- Add a ladle of water to the risotto and continue cooking
- Halfway through cooking, add the artichoke heart paste
- At the end of cooking, cream with butter and grated cheese
- Plate, decorating with a fondue of Quartirolo cheese with chili pepper, prepared by combining 30 ml of whole milk with the cheese and heating it in the microwave
- Decorate with previously grilled Quartirolo cheese with chili pepper and muscat cucumber flakes
