Sautéed 1/2 Tropea onion
320 Carnaroli rice
200ml Pinot bianco
400ml vegetable broth
60g grated cheese (Parmigiano Reggiano)
3 slices of San Daniele ham, thickly cut and then into stripes
Cut a ½ cm thick slice of ham into stripes. Peel an orange and cut the peel (without the pith) into stripes. Place in the oven with grill function until they become crispy.
Chop the onion and fry it with the butter and the 2 stripes of ham.
When the onion is pink, add the rice and fry it for 5 minutes.
Deglaze with the white wine until it evaporates completely.
Add a little broth and cook the rice, after about 10 minutes add the mascarpone.
Finally add the grated cheese and stir for a couple of minutes.
Serve and decorate with the crispy stripes of ham and orange.
The risotto can be served with this sauce too
100g fresh blueberries
10ml balsamic vinegar
5g acacia honey
Thyme, ground pink pepper, oregano to taste
Place the blueberries, water, balsamic vinegar and honey in a saucepan.
Cook over low heat for 15 minutes or until the blueberries are well flaked and the sauce begins to reduce slowly.
Turn off the heat, add the spices to taste and transfer to a small bowl to cool.
You can make the sauce the night before and keep it in the fridge.
Perfect with red wine!!!