PIZZA AND RISOTTO RECIPES
Risotto Mantecato del Presidente
made by Simon Humble for former Italian president Oscar Luigi Scalfaro
2 tbsp extra-virgin oil
1 small onion, diced
2 cloves garlic, crushed
400g Ferron carnaroli or vialone nano rice
1 litre chicken stock kept at a simmer
200 g quality parmesan cheese, grated
80 g unsalted butter
30 ml best-quality balsamic vinegar
fine sea salt, to taste
Heat oil in a heavy-based saucepan and gently saute the onion and garlic for a few minutes without allowing them to colour. Add the rice and toss continuously for about 2 minutes until the grains are hot and evenly "toasted" and coated with oil.
Add the hot broth, gently stir and cover the pan. Lower heat and cook for about 12-14 minutes until the rice is cooked but still al dente. Remove from the heat, add the cheese and butter and stir for about 2 minutes until the rice is creamy.
Season with sea salt and spoon onto plates. Shake each plate so the risotto lies flat. Drizal a spiral of balsamic vinegar over. Serves 4.
