Smoked black tea risotto with scampi and lemon

A recipe from Chef Gabriele Faggionato of Milan’s Ceneré which we pair with the new Alto Adige Spumante Riserva Pas Dosé 600 Blanc de Blancs 2014 Kurtatsch Kellerei-Cantina.

Ingredients for 4 people:

240g Carnaroli rice, 12 scampi of around 100g Each, 500g ripe datterino tomatoes, 3l vegetable broth, 120g butter50g extra-virgin olive oil, 20g black Lapsang Souchong tea, 1 organic lemon, 10g white wine and a shot glass of Cognac.

Directions:

Clean the scampi and keep the tails aside.

Toast the scampi heads and shells in a pan. Douse with Cognac and add the tomatoes. Cook for 10 minutes and then add in 1.5l of broth. Reduce, filter and save the sauce.

Braze the scampi tails in another pan.

Toast the rice in a pan with a little butter for 3 minutes. Douse with wine and then add the broth and cook for 12 minutes.

Mix in the remaining butter, the tea that has been crushed into a powder and a trickle of EVOO and cook for another 3 minutes.

Spread out the rice onto flat plates, place some scampi on each and cover with some sauce. As a final touch, grate some lemon on top.

Wine to pair:

(edited by Stefania Vinciguerra)

Alto Adige Spumante Riserva Pas Dosé 600 Blanc de Blancs 2014 Kurtatsch Kellerei-Cantina

Deep straw yellow color, dense and very fine perlage. Clear aromas of fresh almond and flint with hints of yellow fruit, even exotic ones. Rich, savory and elegant taste. Long and creamy finish.

Production area: Penon above Cortaccia (BZ) from vineyards located at 550-650 meters above sea level and facing East, with loamy, sandy and gravelly soils rich in dolomite. Climatic conditions have great day/night temperature differences.

Grapevines: Chardonnay coming exclusively from old vines in sustainable viticulture.

Vinification: Gentle pressing (55% yield), fermentation 80% in stainless steel, 20% in old barriques followed by ageing on the fine lees and batonnage, second fermentation in the bottle for 55 months.

Alcohol content: 12.5% vol. 

Serving temperature: 8°C.

THIS RECIPE IS OFFERED BY KURTATSCH KELLEREI-CANTINA

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