Risotto del Sommelier 2015: recipes and serving suggestions to make at home

by Tuesday, September 22, 2015

Risotto Amarone and pumpkin 2.0 ", prepared by chef David Fiorio and ASHI ch of the trattoria "La Cola" of Avesa (VR): This the pot winner at the 5th Edition of the Risotto del Sommelier, held on Sunday 20 September Palarisitaly of Isola della Scala (VR). A recipe that has put both the jury agreed that the technique jury, scoring a brace that allowed the expert chefs and skilled sommelier scaligeri, led by the provincial delegate Paul Banda, to win two of the three trophies to be won.

  
Here's the recipe:

List of ingredients for 4 Pax

For the risotto:

320 GR Vialone nano Veronese IGP 2 l chicken stock
50 GR white onion gained
1 DL soave wine

120 g grana padano 48 months, grated 50 GR butter

For sferificazione:

250 GR pumpkin juice
1,2 g algin (E401 sodium alginate )
600 g water
4 GR calcic ( calcium chloride and potassium chloride E509 E508 )

For air:

1,5 DL amarone della valpolicella
1 GR sucro ( E473 fatty acid sucroestere )

For the crispy:

100 GR cooked beets in Amarone 22 g isomalt E953
5 g glucose
13 gr icing sugar

For the reduction:

3 DL amarone
0,6 cristal GR corn ( waxy maize starch E1442 )

Procedures for preparing

For the crispy:

Blend the beets with sugar, give the shape and dry for 48 hours at 50°.

For the reduction:

Reduce the wine to a third, cool and bond with the cristal.

For sferificazione:

Emulsify the pumpkin with algin and sfrificare in water and calcic bath, Rinse.

For air:

Aerate the amarone with the sucro and stabilize.

For the risotto:

Toast the rice with onion, Deglaze with the wine, and finish cooking with the boiling broth. Stir in butter and cheese.
To serve:

Make a reduction line with a brush, lay the risotto, Garnish with pumpkin balls, reduction drops, the air, and finally the crispy.

Wine pairing
PGI Garganega Angelin 2012, Az. AGR Ca ' dei Conti.

 

2 miglior abbinamento - piatto (Venice)

 

The Best Risotto/Wine Pairing went to the complex and balanced recipe "Salicornia and cockles, with Lotregano of Saltmarsh, accompanied with Raizada in sauce and reduction of fish in Laguna ", prepared by cooks Gianfranco Ferrara and Philip Nag that the Venice Gianpaolo Breda matched al120 Lison Classico Docg wine cellar Stajnbech Village.

Here's the recipe:

List of ingredients for 4 Pax

  •  350 g. of Vialone Nano IGP V.se.
  •  1 lotregano of 500 g
  •  2 small onions
  •  1 celery stalk
  •  2 garlic cloves, parsley, Laurel
  •  200 g. of hard clams
  •  1 glass of dry white wine
  •  butter, extra virgin olive oil, Salt, peppercorns
  •  A bundle 100 g. about salicornia. PreparazionePulite procedures for fish and boil in a litre of boiling water along with the onion, cut in half, the stalk of celery, 1 garlic clove, a bay leaf, to wine, salt and pepper. Drain the fish and mondatelo from skin and bones, keeping aside the flesh chopped. Strain and keep warm the broth. Soften the chopped onion and garlic in a tablespoon of olive oil; pour in the rice and mix it with a little seasoning. Stirring together with fish broth a ladleful at a time, waiting for each dose of broth to be absorbed before adding more. After about ten minutes stir the rice lotregano meat, salicornia previously boiled, and chopped clams, formerly stir-fried. Continue cooking. Before turning off, season the rice with a knob of butter, pepper and chopped parsley. Turn off the heat and let simmer a few minutes before serving.

Wine pairing

150 LISON CLASSICO DOCG – STAJNBECH VILLAGE

 

Judging the issue 2015 the Commission was led by Antonello Maietta, AIS National President, and composed of: Marco Ab, AIS President Veneto; Mariano Fernandes, AIS President Trentino Alto Adige; Annalisa Babbar, AIS President Emilia Romagna; Lucio S, journalist; Morello Palmer, journalist; Monica Sommacampagna, journalist and writer.

The event, organized by Ente Fiera, AIS Veneto, Consorzio per la Tutela della Rice Vialone Nano Veronese IGP, He then looked at this year the exciting challenge between 7 chef – one for each province of the Veneto – accompanied by sommelier, they had to fight for making risotto with typical products of the province of origin matched by several delegates of such wines AIS territories.

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