Directions:
STEP 1
Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.
STEP 2
Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.
STEP 3
Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing too fast, lower heat and add 1/2 cup of water to ensure risotto is “al dente” (not mushy) and the right consistency.
STEP 4
Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.
STEP 5
Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.
STEP 6
To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!
MAIN
Italian Caviar Risotto with
Parmigiano Reggiano® cheese
-
20m
PREP
-
10m
COOK
-
320
CALORIES
-
4
SERVINGS
The first recipe identifiable as “risotto” dates from 1574, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast as a way to add color to the dish. The guests loved the combination – and that’s how risotto was born. Of course, not all historians think this story is based on facts, but most will agree that a warm bowl of risotto can be the perfect dish for a cold winter day.
Chef Michele Casadei Massari wanted to give the otherwise rather unassuming risotto a bit of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a decadent treat that is rich in umami – and is destined to become one of your new favorite dishes.
Ingredients:
1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)
Hint:
Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.
Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.
European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.
Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.
Pairing:
Boulevardier
Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.
Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.
MAIN
Italian Caviar Risotto with
Parmigiano Reggiano® cheese
-
20m
PREP
-
10m
COOK
-
320
CALORIES
-
4
SERVINGS
Rice was first introduced to Italy by the Arabs during the Middle Ages, and the first recipe identifiable as “risotto” dates from 1809, when – according to legend – a young glassblower’s apprentice in Milan added saffron to a rice dish for a wedding feast in order to delight the guests with a touch of color. Historians are not clear on the actual facts behind this legend, but most agree that a warm bowl of risotto can be the perfect dish for a cold winter day.
Chef Michele Casadei Massari wanted to give the nofrills risotto a touch of “electricity”, so he took the dish to the next level by adding Parmigiano Reggiano cheese, Chardonnay and Caviar, turning this comfort staple into a truly decadent dish, rich in umami.
Directions:
STEP 1
Place a heavy aluminum pan on low heat. Add the shallots and cook alone for 45 seconds.
STEP 2
Add 1 cup of hot water, 1/2 cup of Chardonnay, a pinch of salt and a piece of Parmigiano Reggiano cheese rind. Let simmer for 4 minutes. This will make your Parmigiano Reggiano clear broth.
STEP 3
Add a second cup of hot water and 1 cup of rice. Whisk slowly for about 17 minutes, checking how fast the liquid is reducing. If reducing to fast lower heat and add 1/2 cup of water to ensure risotto is “al dente” (bot mushy) and the right consistency.
STEP 4
Remove from heat and take out the Parmigiano Reggiano cheese rind. Cover and let sit for 2 minutes.
STEP 5
Add the Parmigiano Reggiano cheese, butter and the last 1/2 cup of Chardonnay. Stir vigorously to develop the desired creaminess. When plated, the proper consistency should be “all’onda” – the Italian way of describing a wave-like finish,while maintaining a creamy consistency.
STEP 6
To serve, generously cover the rice with freshly crushed pepper, shaved caviar or nori seaweed and the caviar of your choice. We suggest enjoying this Italian Caviar Risotto with a delicious Boulevardier. Salute!
Ingredients:
1oz shallots, dried
2 1/2 cups water
1 cup Chardonnay wine, room temperature
Salt (preferably Sale di Cervia)
1 cup Acquerello rice or carnaroli rice
Parmigiano Reggiano cheese rind
1 cup Parmigiano Reggiano cheese, microplaned
2 oz of unsalted European butter
Pepper ( preferably kampot pepper)
Shaved caviar or Nori Seaweed
10 grams Siberian caviar for each portion
(or any kind of black or red caviar of your preference.)
Hint:
Use Parmigiano Reggiano cheese aged over 36 months to optimize flavor and texture.
Acquerello rice (Acquerello is Italian for watercolor), is an aged Italian carnaroli rice that will give your risotto its creaminess and an amazing al dente texture.
European butter is typically fermented and churned longer than American butter. Also, it has a richer taste, softer texture, and a brighter yellow color than its American counterpart.
Chef Michele recommends Calvisius caviar because of the company’s sustainable practices, and the clean taste and high quality of their premium caviar.
Pairing:
Boulevardier
Employing whiskey, sweet vermouth and Campari, the Boulevardier is a variation on the classic Negroni that is adored for its deft balance of bitter, boozy and sweet qualities…and it is a perfect complement to a nice bowl of Italian Caviar Risotto with Parmigiano Reggiano.
Mix 1 oz (1 part) Cinzano Rosso, 1 oz (1 part) Campari and 1 oz (1 part) Wild Turkey 101 with ice, serve with an orange slice….and get ready for a great treat.
Complete your meal
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