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