Truffle Risotto, finferle cream yellow and black with mascarpone cheese and spinach emulsion

by Monday, October 13, 2014

The Marcandole of Salgareda (Tv) is the new entry of the now historic Festival Cocofungo, that takes place in Treviso until 31 October. Born in the 1930s between vineyards and cultivated fields that are located just a few steps from the banks of the Piave River, The Marcandole over time it has become one of the landmarks of North East Italian enogastronomy, conquering the favour and critical appreciations.

Here's his recipe.

 

Truffle Risotto, finferle cream yellow and black with mascarpone cheese and spinach emulsion
Ingredients for 4:
Carnaroli rice 250 g.
mixed 200 g chanterelles.
leaf spinach 100 g.
mascarpone 100 g.
Black summer truffle 50 g.
parmiggiano Reggiano
butter 50 g.
cream 150 g.
extra virgin olive oil
Onion 1n.
garlic 1n. clove
celery 1n. costa carrots 1 n.
glass of white wine
salt and pepper q. b.
Execution :
-make a vegetable stock with celery, carrots, Onion and 2 litres of water
-Wash spinach, Blanche in boiling water for 2 minutes, drain and cool them with water
Iced.
-clean and wash the mushrooms
-in a pan Sauté garlic and onion, Add the mushrooms and cook for 3-4 minutes; Toast
together with rice.
-Deglaze with white wine, Add salt and pepper and continue cooking with broth . – Meanwhile drain spinach, emulsify with the mixer and a little olive oil until
get a cream.
In a bowl, do the same with the mascarpone and cream, season with salt and pepper
-When cooked al dente, stir in the Parmesan, butter and a black truffle gratuggiata
summer.
– serve in a Holster, arrange on top of the two drops and the remaining affetarvi emulsinoni
Truffle.

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