So. First of all HAPPY NEW YEAR!
Groundhog year posting a recipe that is so dear to me, is a risotto that I do often, for quiet evenings, when after give you a crazy week last a good glass of wine and relax following the preparation of rice ...
Specifically, the original recipe calls for the Barolo and if it has certainly is delicious!
Um, I personally always do with the classic Chianti, at least 2003. The wine must not be too young otherwise sour everything.
Good. Let's start!
For 2 servings:
- 3 coffee cups full of rice
1 liter of vegetable stock or lightly salted water
-1 full glass of red wine shallot
-1! small-
a slice of bacon
-half
-smoked olive oil and salt to taste
Boil the broth. Dice the bacon and set aside. Thinly slice the shallots and brown them in a large skillet with 3 tablespoons of oil. Also add the bacon and let go until the fat is not transparent. Add rice and toast. Sprinkle with a glass of wine, let it dry and start adding the hot broth to cover rice ladles each time you dry the water, until cooked. It 'best not to touch the rice while it is cooking, let it firm and motionless, just add water. In the smoked cheese and cut into pieces small enough.
A couple of minutes before the end of cottura aggiungere al risotto la scamorza tagliata e girare fin quando non si scioglierà e mischierà al riso. Servire!
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