Italiano
Buffalo mozzarella milk risotto with mint and crusco peppers
An unusual and definitely impressive dish that we pair with an Asolo Prosecco Superiore DOCG Brut Villa Sandi.
Ingredients for 4 people:
320 g Carnaroli rice, 1l vegetable broth, 4 peppers, 2 mint sprigs, 3 tablespoons extra-virgin olive oil, 30g grated Parmigiano Reggiano, a knob of butter, salt, ½ glass white wine (best if the wine paired) and 1 buffalo mozzarella.
Directions:
Toast the rice in a broad pan with the EVOO at a medium heat for a few minutes. Pour over the white wine and add a ladle of vegetable broth, Mix.
Keep adding the broth, occasionally stirring, to finish cooking the rice according to the time indicated on the package.
In the meantime, dry the mint leaves in a hot oven (150°C) or microwave which will take a few minutes. Do the same to dry and make crusco (crispy) peppers.
When the rice is ready, turn off the heat and mix in the cold butter and Parmigiano Reggiano. Mix well and salt to taste then add in the milk hand-squeezed out of the buffalo mozzarella.
Mix again and then serve on plates.
Garnish with the crusco pepper flakes and crushed mint leaves. Complete with some fresh mint leaves and a trickle of herb-flavored EVOO.
Wine to pair:
(edited by Stefania Vinciguerra)
Asolo Prosecco Superiore Brut Villa Sandi
Straw yellow color and fine bubbles. On the nose especially fruity scents of golden apple and Williams pear accompanied by notes of white flowers. On the palate, it is fresh and soft, with the fruity notes perceived by the nose. The finish is balanced and saline.
Production Area: ‘Asolo Prosecco’ area lies in the Veneto region, north of Venice, in the province of Treviso on the Montello and Colli Asolani hills at the foot of the Dolomites. The hills are composed of decarbonated soils, medium depth.
Grape Variety: Glera, trained with single espalier and double canopy systems. The grapes come from certified estates according to the standard biodiversity friend.
Harvest: second ten days of September.
Wine making: whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks where it remains until it is used for the production of the sparkling wine. The must with added yeast cultures selected by Villa Sandi is then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After a short settling period, the sparkling wine is ready for bottling.
Alcohol Content: 11% vol.
Serving Temperature: 6-8°C.
Suggested Food Pairing: Excellent as an aperitif. It goes well with finger food, seafood salads, semi-seasoned cow cheeses.
