Risotto with Sparkling wine and Trout Eggs

Ingredients (about 3 pax):

240g Carnaroli rice
20g chopped onion
20g butter
2 dl Prosecco Extra dry sparkling wine, vegetable stock
60g grated Parmigiano Reggiano
Trout Eggs
Salt and white pepper, fennel pollen for garnish

Gently cook the onion in oil and butter until translucent, do not let it brown.
Add the rice and toast it for a few minutes, pour in half the sparkling wine and allow it to evaporate. Gradually add the boiling stock a little at a time, stirring often. When the rice is nearly cooked pour in the rest of the wine and complete cooking. Adjust the seasoning with salt and freshly-ground white pepper. Remove from the heat, add the butter and Parmigiano Reggiano and stir gently until the cheese has melted and the rice is creamy.
Put a serving of risotto on each plate and garnish with a tablespoon of trout eggs and a tiny pinch of fennel pollen.

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