We have all prepared risotto at least once – with cheeses, fish, fruits, vegetables or a good wine. What do they have in common? That unmistakable “risotto taste”. But what exactly is it? There is a special flavoring to whisk each risotto, to give that unique taste.
How do you make creamy risotto? The recipe for this aromatic base for creaming risotto comes from the Gusti Tuscia Cooking School where Eleonora Caprio and her colleagues work with passion to spread taste and creativity in our kitchens.
- 2 shallots
- 4 tablespoons of Varvello Prosecco Wine Vinegar
- 30g of butter for cooking
- 100g of centrifuge butter
Cook the shallots finely chopped in butter (30 g) with a pinch of salt. When it is transparent, blend with the vinegar. When the alcohol evaporates, turn off the heat. Let the mixture cool in the refrigerator.
You can then use it in purity (about 1⁄2 – 1 teaspoon per person added to risotto halfway through cooking) or, after cooling, you can add this preparation with 100 g of centrifuge butter and recompose the dough forming a cylinder by wrapping it in baking paper. Once you have this “flavored butter”, you can use it to whisk the risotto after cooking.
GUSTI TUSCIA COOKING SCHOOL
“Gusti Tuscia” is a Cultural Association based in Turin that aims to transmit the passion for food and to make food a passion. Kitchen becomes culture, through cooking classes, gastronomic consultancy and events.
“We believe that good living starts with food, which becomes a life partner, not only on important occasions but above all in everyday life.”