Great Anna Fracassi tickles our fantasy and palates with this new delicious recipe. Try it to believe it! This risotto amuse-bouche tickles the palate with its intensive mushroom flavor, the pungent Balsamic note and the aroma of sage. Enriched with a bit of grated Parmigiano Reggiano. A recipe full of surprises!
Cooking time: 1,5 h
Ingredients for 4 portions:
- 200 g Carnaroli Rice
- 1 Carrot, 1 Potato, 1/2 Celery for the vegetable broth
- 100 g Champignon Mushrooms
- 50 g Parmigiano Reggiano DOP
- 50 g Butter
- 1 Shallot
- 2 tbsp. Balsamic Vinegar of Modena Red Label
- 1 Bunch of Sage
- Salt and Pepper to taste
- First of all, make a regular risotto. Boil some water with the chopped vegetables (carrot, potato and celery) for at least 45 min. Add a pinch of salt and a bunch of sage. Cut the shallot thinly. Fry it with a knob of butter. Add the rice and toast with a tbsp. of Balsamic Vinegar for several minutes.
- Once the vinegar is evaporated, use the aromatic broth to cook the rice. Add it gradually to the rice and stir constantly. In the middle of the cooking process, add the mushrooms (clean and chopped). Cook for approximately 15-20 minutes. The rice has to be made “al dente”. Remove the sage bunch from the pot and blend the vegetables.
- Add the blended vegetables to the risotto. Add a tbsp. of Balsamic Vinegar and the rest of the butter. Stir delicately. Let it cool.
- Once the risotto is warm, use a teaspoon to form small balls. Place the balls onto the aperitif spoons. Decorate your amuse-bouche with a sage leaf, a Parmigiano scale and a final sprinkle of freshly grounded black pepper. Add several drops of Balsamic Vinegar.