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Risotto all‘ortolana dell‘Oltrepò Pavese, reinterpreted with passion and ingenuity by star chef Dario Fisichella of the Villa Naj Restaurant, is transformed into a symphony of culinary emotions.
Risotto all‘ortolana dell‘Oltrepò Pavese is an authentic culinary gem that perfectly embodies the essence of the cuisine of this territory. Its secret lies in the scrupulous selection of local ingredients, which are carefully chosen to celebrate the natural riches of the Oltrepò Pavese. In every mouthful, you can perceive the magical synergy of local flavours, an authentic taste odyssey that tells the story and tradition of this territory.
Unveiling his precious and refined recipe for risotto all‘ortolana will be renowned Michelin-starred Chef Daro Fisichella, the culinary director of the prestigious Villa Naj Restaurant. . Thanks to his great creativity in the kitchen, he will reinterpret this classic traditional dish in an innovative key, preserving the authentic flavour of the Oltrepò Pavese.
The creation of this recipe will be described below, providing both the necessary ingredients and the various steps to take in order to make this suggestive risotto all‘ortolana.
INGREDIENTS and PROCEDURE (for 4 persons)
FOR THE SUMMER CREAM DISC
- Red pepper cream
- One red pepper
- Tabasco sauce to taste
Roast the peppers on the grill, clean them of their outer skin and seeds and blend with a dash of Tabasco.
- Aubergine cream
- One aubergine
- Lemon thyme one sprig
- Vegetable charcoal to taste
Clean only the green part of the aubergine and cut it into cubes and roast in a pan with seed oil. Dry them well on blotting paper and blend them with lemon thyme and vegetable charcoal.
- Courgette cream:
- Four mint leaves
- Two courgettes
- One shallot
Cut the courgettes, separating the green part from the white part. The green part of the courgette blanch for a few minutes in water and cool in water and ice. Stew the white part in a saucepan with shallots until fully cooked. Blend the green and white part together with two mint leaves.
- Carrot cream:
- One carrot
- One shallot
- A sprig of thyme
Cut the shallot into julienne strips and the previously peeled carrots into rounds. In a saucepan, put about two tablespoons of evo oil to heat, add the shallot first and then add the carrots, using a little water to cook the carrots. Blend in the thyme.
When we have all the cream create discs with small amounts of cream playing with your imagination and blast chill until frozen.
FOR COOKING
- 1 l water
- 200 g milk
Bring the water to the boil in a saucepan, add the milk and lower the heat to a minimum
FOR THE RISOTTO
- 320 gr Isos Carnaroli rice Campo dell‘Oste selection
- 120 gr of goat‘s cheese from Azienda Agricola il Boscasso
- 30 gr of Parmigiano Reggiano aged 24 months
- 30 gr of salted butter
- Salt to taste
Dry-roast the rice in a saucepan with a pinch of salt when the grain is red-hot add two ladles of water and milk and cook by slowly adding the water and milk for about 11 minutes. Stir in goat cheese, butter and Parmesan cheese and a pinch of salt.
Serve with two ladles of risotto and place the cream disc on top.
With the help of a kitchen torch, heat the disc until it is hot.
