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ANTONIO GUIDA'S RISOTTO




Yield: 4 Servings

Risotto, recipe below Campari beetroot sauce, recipe below Rice cream sauce, recipe below Campari-marinated beets, recipe below 1. Place a serving of risotto in the center of each plate.

2. Pour the Campari beetroot sauce in a ring surrounding the risotto.

3. Pour the rice cream sauce in a wider ring overlapping the beetroot sauce.

4. Garnish each plate of risotto with four sliced beetroots.

5. Add grated Pecorino Romano cheese, to taste.

Risotto

1 splash extra-virgin olive oil1 bay leaf1 handful shallots1 clove garlic1 ¾ ounces white wine12 ounces Carnaroli rice6 ounces vegetable stock1 ¾ ounces butter1 sage leaf, sliced1 ounce Parmesan cheese, grated1 ounce Pecorino Romano cheese, grated

1. Coat a hot saucepan with olive oil over medium heat.

2. Saute the bay leaf, shallots, and the clove of garlic in the pan.

3. Add the white wine, then rice, to the pan.

4. Cook the rice until the wine evaporates.

5. Slowly add the vegetable stock, and stir until absorbed by the rice.

6. Stir in the butter, sage, grated Parmesan and Pecorino Romano cheeses.

7. Cook until it holds a creamy texture, while maintaining its own shape.

Campari Beetroot Sauce

⅓ ounce fresh ginger1 clove garlic7 ounces beetrootsExtra-virgin olive oil2 ounces onion, diced1 stick lemongrass, diced4 ounces rice vinegar4 ounces Campari16 ounces chicken stock

1. Roast the ginger, garlic and beetroots in a covered baking dish at 425 degrees for one hour, until tender.

2. Coat a hot saucepan with olive oil over medium heat.

3. Add the onion, lemongrass, garlic, ginger and sliced beetroots to the pan, and saute for four minutes.

4. Add the rice vinegar and Campari until they evaporate.

5. Slowly add the chicken stock, and reduce for 10 minutes.

6. Puree the sauce to achieve a creamy density.

Rice Cream Sauce

Extra-virgin olive oil1 ounce Carnaroli rice16 ounces chicken stock16 ounces water¼ teaspoon saffron¼ teaspoon tumericPinch of salt7 ounces Normandy butter5 ounces Parmesan cheese, grated

1. Coat a hot saucepan with olive oil over medium heat.

2. Add the rice.

3. Slowly add chicken stock, cutting with the water, to avoid too strong a flavor.

4. Reduce until the rice is soft and mushy.

5. Stir in the saffron and tumeric.

6. When blended, puree the sauce with the salt, butter and grated Parmesan to achieve a creamy density.

Campari-Marinated Beets

3 ½ ounces rice vinegar2 ounces Campari16 slices raw beetroot

1. Blend the rice vinegar and Campari.

2. Soak the slices of raw beetroot in the Campari mixture for 12 hours.



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