Ingredient: of White wine

Quality, authenticity, excellence
Asparagus and stracchino risotto

First courses

Asparagus and stracchino risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 l of Vegetable broth
500 g of Asparagus
1 Shallot
100 ml of White wine
50 g of Butter
Salt
Pepper
For the chips:
2 Rosemary sprigs
1 teaspoon of black Pepper

PREPARATION

1

Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

2

Heat the vegetable broth in a pot.

3

Pour some oil into another pot, then add some finely chopped shallot.

4

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

5

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

6

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

7

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

8

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

To make the Parmigiano Reggiano chips:
9

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

10

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

11

Add some chopped rosemary and some pepper.

12

Cook in the oven for five minutes.

13

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

Condividi:
Quality, authenticity, excellence
Risotto with melon and gorgonzola cheese

First courses

Risotto with melon and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

300 g of Carnaroli Rice
200 g of Gorgonzola cheese
40 g of Butter
Extra virgin olive oil
Salt
Grated Parmesan cheese
400 g of Melon
100 ml of White wine
1 White onion
Vegetable broth
Pepper

PREPARATION

1

Remove the skin and any seeds from the melon and cut it into fairly small cubes.

2

Peel the onion and chop it finely.

3

Put the chopped mixture in a saucepan with a drop of extra-virgin olive oil and brown it on a low flame until it wilts. Add the rice and toast it for a few moments, then add the white wine. When the wine has completely evaporated, add about two thirds of the melon and a little vegetable stock.

4

Close the pot and continue cooking over low heat, stirring often and adding more broth whenever the previous one has been absorbed.

5

When the risotto is almost cooked, add the melon kept aside.

6

When cooked, turn off the stove and add the gorgonzola cut into small pieces. Add the butter and stir until all the ingredients are well blended.

7

Add salt, pepper and grated Parmesan to taste and serve your risotto.

Condividi:
Quality, authenticity, excellence
Elvezia cake

Dessert

Elvezia cake

Author: Guido Boschetti

Difficulty:

Advanced

Total time:

130 min

Servings:

1 Portions

Ingredients:

300 g of Almond flour
100 g of sugar
300 g of Egg whites
370 g of Icing sugar
2 Packets of vanilla
4 Egg yolks
50 ml of White wine
200 g of Butter at room temperature
50 g of Dark chocolate chips
50 of Finely chopped hazelnuts

PREPARATION

1

Start by whipping the egg whites with the caster sugar, then add the icing sugar and whip for another minute. Add the almond flour and vanilla, stirring gently.

2

In the meantime, turn on the oven at 180°C. Pour the mixture into a piping bag with a small nozzle.

3

On baking paper, form the three 26 cm circles in a tight spiral from the centre. Bake in a ventilated oven for 15 minutes. Then take them out of the oven and leave to cool.

4

On the other hand, prepare the Zabaglione by beating the egg yolks with the sugar for at least 5 minutes. Add the white wine and place over the heat in a bain-marie.

5

Continue whipping until it becomes puffy and thick for about 10 minutes.

6

Next, prepare the cream by creaming the butter with sugar and vanilla.

7

Compose the cake by spreading half the cream on one disc, add half the chopped chocolate and half the Zabaglione.

8

Cover with the second disc and repeat, setting aside 1 tablespoon of cream.

9

Cover with the third disc, spread the remaining spoonful of cream around the edge of the cake and top with chopped hazelnuts.

Condividi:

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