Bruscandoli Risotto with Rosemary and Nutmeg
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| Preparation Time | 35 minutes |
| Cooking Time | 20 minutes |
| Servings |
people
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Ingredients
Risotto
- 150 g De Tacchi Carnaroli rice
- 3-4 Sprigs Finely chopped fresh Rosemary The part near the tip should be used
- 1/4 Nutmeg
- 1/4 Sweet onion
- 25/30 Fresh bruscandoli
- 1 tbsp grated Parmesan cheese
- 10 g Cold butter
- 2 tbsp Extra virgin olive oil
- Salt and pepper
Vegetable broth
- 1/4 Sweet onion
- 1 Carrot
- 1/2 Celery leg
Ingredients
Risotto
Vegetable broth
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Instructions
- Prepare a vegetable broth by boiling for 15-20 minutes onion, carrot and celery and salt it slightly.
- Mince the rosemary and the onion. Wash the bruscandoli and cut them finely with a knife, but keep some of the peaks for later decoration.
- Put on medium / high heat a pot (casserole), pour immediately the two tablespoons of extra virgin olive oil, add the rice and stir with a wooden spoon; once the oil begins to form bubbles add 1/4 of the boiling broth, bruscandoli, rosemary and onion. Grate in the nutmeg and continue cooking over medium heat, stirring occasionally and adding broth as soon as the rice absorbs it.
- In another pot scald with a drop of oil the bruscandoli tops previously separated. They must cook for a very short time (1-2 minutes).
- After about 12-16 minutes (depending on the desired consistency of the rice) turn off the heat and add the butter and the grated Parmesan cheese, stir quickly and intensely to achieve the desired creaminess (at this stage some further small addition of broth might be required). Taste and verify the degree of salting, and if necessary adjust (by adding salt or flaked).
- Place the risotto on the plates and garnish with the peaks. Optionally add some freshly ground black pepper. Wait 1-2 minutes before serving.
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