1 glass of Puparossa wine….to drink while you are cooking
2 cups gr uncooked Carnaroli rice
1 tablespoon olive oil
1 cup Puparossa wine
2 cups Vegetal broth (a couple of celery leaves, one carrot and half onion or whatever vegetable boiled in hot water are much better than a broth cube)
1/2 cup finely chopped onion
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
butter or extra virgin olive oil for the final step (We like Valdibella extravirgin biologic oil)
Heat olive oil or butter in a well-seasoned, cast iron skillet (or the heaviest, non-stick skillet you have.) Add chopped onion to the oil and stir 2-3 minutes over medium heat. Add your Carnaroli rice.Stir the rice well with the onions and oil, because the purpose is to thoroughly "coat" the rice. Add Puparossa wine and reduce the heat to the lowest setting. When the wine is almost absorbed by the rice, re-cover the risotto with the vegetable broth.
Continue this process for about 20 minutes and don’t stop turning the rice.
The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed, add Parmesan cheese and oil.
At this point, stir the risotto profusely to blend in the cheese and oil and remove your finished risotto from the heat.
Let it stand for 3 or 4 minutes and then…Buon Appetito!
You can garnish with some fresh parsley or celery.
Suggested wine: Puparossa
ORANGE ICED TIRABACI
4 servings
1 glass of Tirabaci to drink while you are cooking
2 squeezed oranges
1 cup spring water
1 cup Tirabaci
1/2 cup Sugar
4 egg whites
1 vanilla bean
Beat the whites until soft peaks form (add a pinch of salt).
Add sugar to water and make water boiling with the vanilla bean until you have a fluid and homogeneus compound. Refresh and pull out the vanilla bean.
Add the orange juice and the whites. At last, add Tirabaci keeping mixing with slow movements from the bottom to the top.
Put in the ice cream maker for 40’ or in the freezer for 4h (mixing every 30 minutes).
Freeze until ready to serve.
Suggested wine: Tirabaci