Acquerello Risotto 'Oro e...Acquerello Risotto 'Oro e Terra'

An avant-garde risotto using aged Carnaroli rice, enriched with a velvety toasted pine nut emulsion, saffron-infused broth, and pan-seared wild porcini.

Ingredients

Cooking Instructions

1. 01

   In a high-speed blender, emulsify the toasted pine nuts with 50ml of warm stock until perfectly smooth; pass through a fine-mesh chinois and set aside.

2. 02

   Infuse the remaining stock with saffron threads and keep at a gentle simmer on the back of the stove.

3. 03

   In a heavy-bottomed copper pan, sauté the shallot in 10g of butter until translucent. Add the rice and toast over medium heat until the grains are hot to the touch and the edges appear translucent.

4. 04

   Deglaze the rice with the Franciacorta, stirring constantly until the liquid has completely evaporated and the acidity is locked into the grain.

5. 05

   Begin adding the saffron stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Maintain a constant 'all'onda' (wave-like) movement with a wooden spoon.

6. 06

   While the rice cooks, sear the porcini mushrooms in a separate heavy pan with a knob of butter and a touch of sea salt until golden brown and aromatic; set aside.

7. 07

   Once the rice is al dente (approximately 18 minutes), remove from heat. Perform the 'mantecatura' by vigorously stirring in the cold butter, Parmigiano Reggiano, and the pine nut emulsion to create a creamy, glossy finish.

8. 08

   Plate the risotto immediately on warmed plates, topping with the seared porcini and a fresh grating of Sorrento lemon zest for aromatic lift.