Carnaroli Rice with Birch Broth, Double Crème and Smoked Chestnut Powder by Giancarlo Morelli
Rice vinegar: 600 g, Carnaroli type
Butter: 150 g
Parmesan cheese: 150 g
Salt: to taste
Pepper: to taste
Extra virgin olive oil: 50 g
White wine: 50 g
Onion: 50 g
Goat's cheese: 200 g, fresh, wrapped in birch leaves
Birch broth: 3 l
Chestnuts: 100 g, smoked
Birch sap: 50 g
An original risotto recipe with birch of the chef Giancarlo Morelli, inspired by Nespresso's Espresso Forte.
Place the chopped onion and 50 g of butter in a saucepan. Sauté for about 3 minutes without browning the onion.
Add the rice and let it toast for a few minutes, stirring with a wooden spoon.
Add a ladle of boiling birch broth and proceed as per tradition. Adding more hot broth, continue until it is cooked.
Remove from heat and stir in the remaining butter, parmesan and goat cheese.
Pour into hot plates and garnish with smoked chestnut powder.
Proceed as for a vegetable broth, adding young birch twigs, and leave to infuse for 12 hours at 90 degrees. Filter.
Boil the chestnuts in water, drain, smoke lightly. Dry them in the oven at 75 degrees for 10 hours.
Blend them to obtain a powder.
