Cider Risotto Mantecato
By: Carla PassinoServes: 4
Rice and butter replace pasta and olive oil in the everyday diet of cold, damp Northern Italy. The classic rice recipe of the region is, of course, risotto Milanese (with saffron and ossobuco) but the simpler risotto mantecato just calls for some white wine and cream. I decided to try making it with (dry) cider one evening when I had far too much cider and far too little of just about anything else in my kitchen. The result is a creamy, delicate risotto not unlike the rather more expensive and sophisticated Champagne risotto. Try it and you’ll believe me!
1⁄4 onion, finely chopped
2 tbsp butter
350g arborio or carnaroli rice
1 glass cider
500 ml stock
70g parmesan cheese, grated
1. Sauté the onion in some butter over medium-high heat. When it begins to soften, add the rice and sauté for a minute or two.
2. Pour in the cider and let it evaporate, stirring occasionally. Reduce the heat and add two ladles of stock.
3. As the rice absorbs the stock, keep adding more ladle by ladle, stirring regularly, until the rice is almost ready. Check seasoning and, if necessary, add salt.
4. Add the double cream and grated parmesan and remove from the stove. Stir in cheese and cream vigorously and serve immediately.
© Recipe copyright 2003 Carla Passino