Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Risotto with caramelized Treviso chicory with white Classic Bassano Grappa, guinea fowl and pioppini sauce .


Prepare the guinea-fowl sauce: cut the meat into cubes, fry in a very hot pan with chopped celery, carrot and onion.
Add some white wine, then cover with vegetable broth and a little tomato sauce. Let it cook for a little over an hour, remembering to add the bunch of herbs (rosemary, sage, thyme) half an hour before the deadline.
Clean and wash the mushrooms, sauté in a pan with hot oil and an unpeeled garlic clove (which will be later removed).
Once browned, turn down the heat, add a ladle of water and a bay leaf and finish cooking.
Flavor  mushrooms  with a pinch of salt, freshly ground pepper and chopped fresh parsley.
In a non-stick pan, caramelize a spoonful of sugar with half a glass of Grappa di Bassano, meanwhile finely slice the chicory and then toss it with the caramel and add a little olive oil. Season with salt.
Toast the rice and continue adding some simple boiling salted water, stirring frequently.
Mix the caramelised chicory and season to taste; when the grain of rice will be "al dente" turn off the heat, stir in a little butter and grated parmesan cheese and dish. Complete the presentation laying  down the guinea fowl meat sauce and mushrooms pioppini, both hot.

Recommended Grappa:
Poli Bassano Classica

  • Ingredients:

    300 g Carnaroli rice
    200 g guinea-fowl
    100 g Pioppini mushrooms
    1 Radicchio Rosso di Treviso
    1 tablespoon sugar
    Half a glass Bassano Classica Poli
    Parmigiano Reggiano
    Celery, Carrot, Onion
    Parsley, Bay Leaf, Rosemary, Sage, Thyme
    Extra virgin olive oil and butter


  • Author:
    • Ristorante Tarantola - Appiano Gentile
  • Typology:
    • First Courses
  • Preparation time:
    • About 40 minutes
  • Notes: