Burrata risotto with lemon and anchovy syrup

A great recipe from Chef Matteo Giudici that we pair with a Roma Malvasia Puntinata Classico Mater Divini Amoris 2019.

Ingredients for 4 people:

320g carnaroli rice, 200g very fresh burrata cheese, 1 shallot, salt as needed, 30g extra-virgin olive oil, 1 untreated lemon, 60g cold butter, 80g grated Parmigiano Reggiano, anchovy syrup (colatura di alici) as needed, light fish broth (made only with the bones) as needed and a glass of wine.

Directions:

Cut the shallot finely and add it and the EVOO (both cold) to a broad and low pan. Heat slowly and let sauté for a dozen or so minutes, adding a little broth if needed to avoid burning.

Add the rice to the pan, raise the heat and toast the rice for a few minutes until it becomes translucent. Douse the rice with wine and let it burn off to eliminate the bitter part and concentrate the acidity.

Adjust the salt and cook the rice to three minutes before it is done, adding broth when needed.

Three minutes before the rice is done, add the burrata that has been cut into chunks and finish cooking without adding any more broth (this is a very important step).

When the three minutes are over, remove the rice from the heat and mix in the cold butter and Parmigiano.

Cover the pan with a top and let it sit for a few minutes.

Remove the top and stir the rice and at this point add some broth to obtain the right consistency.

Spread the rice onto flat plates, best if warmed 1 minute in a microwave oven.

Garnish the rice with the peel of the lemon that has been removed with a potato peeler (to avoid including any of the white pith) and cut finely julienne-style.

Trickle some anchovy syrup over each plate.

Wine to pair:

(edited by Stefania Vinciguerra)

Roma Malvasia Puntinata Classico Mater Divini Amoris 2019 Capizucchi

Intense straw yellow color. Aromas of citrus, eucalyptus and wild herbs. Tense and savory taste with light notes of flint, pine tree and neat finish with notes of citrus and herbs.

Production area: vineyards are in the Rome DOC area, in front of the Sanctuary of Divino Amore in via Ardeatina, a flat land originated by the volcanic activities of Latium.

Grape variety: 100% Malvasia del Lazio grown in counter-espalier system, with a planting layout of 2.5 m by 1 m, south - south-west exposure, in the direction of the west wind which caresses the Agro Romano up to the Castelli.

Vinification: in stainless steel tanks and ageing for 3 months in stainless steel.

Serving temperature: 12-14°C.

Suggested pairings: Roman first courses, fish, eggs, vegetable soups.

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