Chef NICOLA PORTINARI, Restaurant The Peca, Lonigo (Vi)
PREPARATION + COOKING: 25 MINUTES + 24 HOURS TO DRY THE HAM
FOR 4 PEOPLE
280 g of rice
120 g of burrata
60 g ricotta
a glass of dry white wine
40 ml of Pantelleria extra virgin olive oil
San Daniele ham
Grated Grana Padano
salt and pepper
TO SOAK THE RICE
1 l water
1 l fresh whole milk
Emulsify the burrata and ricotta with a pinch of salt making creamy.
Cut into thin slices prosciutto di San Daniele and essiccatelo to 48° C for 24 hours.
Toast the rice in a saucepan and sprinkle with white wine, Let it evaporate and begin to moisten with milk and water previously mixed and facts boil.
Cooking the risotto dishes seasoning of salt and pepper. The rice must be to the wave. When is ready, coat with extra virgin olive oil of Pantelleria and Grana Padano.
Roll out on a plate around 40 g of burrata cream, lie down on the rice, spread dried ham, leaving room for a slice of fresh ham, a bit of Asiago cheese and a drizzle of chestnut honey.
(Use granted from Lead, Milan)