Risotto with ‘uva fragola’ (strawberry-flavoured Isabella/Concord grapes) and a Morlacco cheese fondue
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Ingredients
- 150 g De Tacchi Vialone Nano rice
- 70 g Uva Fragola puree
- 40 g Morlacco cheese
- 1/2 Onion leaf
- 25 g Cream
- 10 g Butter cut into cubes and frozen
- 10 g Parmesan cheese
- 1/2 glass of Sweet red wine
- 15 g Extra virgin olive oil
- Salt and pepper
Ingredients
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Instructions
Uva Fragola puree
- Destem the grapes and place in a casserole dish and boil for 15 minutes. Strain through a sieve and set aside.
Fondue of Morlacco cheese
- Cut the Morlacco into small squares, add it to the cream and allow to melt using the bain-marie method.
Risotto
- Toast the rice with extra-virgin olive oil and the onion leaf. When the rice becomes transparent, bathe with some wine.
- Continue cooking, gradually adding the stock and remembering to keep the temperature high so that the rice keeps boiling.
- Halfway through cooking, add half of the grape puree, making sure it is added slowly so as not to slow down the process.
- When the rice is cooked, add the remaining puree and, having removed the pan from the heat, render the risotto a little creamier by stirring in the Parmesan cheese and butter. Remove the onion.
- Season with salt and pepper. Serve on plates and flatten the rice, add a few strips of fondue over the risotto and garnish with some small vine leaves.
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