Risotto with ‘uva fragola’ (strawberry-flavoured Isabella/Concord grapes) and a Morlacco cheese fondue
A recipe prepared by the chef Rodolfo Bof (of the ‘ENAIP’ national agency for vocational training founded by the ‘ACLI’ Catholic Italian Workers’ Association). The risotto is presented in a hand-decorated bowl at the 2016 Ceramics Festival held at Nove in the province of Vicenza.
Servings
2persons
Servings
2persons
Ingredients
  • 150g De Tacchi Vialone Nano rice
  • 70g Uva Fragola puree
  • 40g Morlacco cheese
  • 1/2 Onion leaf
  • 25g Cream
  • 10g Butter cut into cubes and frozen
  • 10g Parmesan cheese
  • 1/2glass of Sweet red wine
  • 15g Extra virgin olive oil
  • Salt and pepper
Instructions
Uva Fragola puree
  1. Destem the grapes and place in a casserole dish and boil for 15 minutes. Strain through a sieve and set aside.
Fondue of Morlacco cheese
  1. Cut the Morlacco into small squares, add it to the cream and allow to melt using the bain-marie method.
Risotto
  1. Toast the rice with extra-virgin olive oil and the onion leaf. When the rice becomes transparent, bathe with some wine.
  2. Continue cooking, gradually adding the stock and remembering to keep the temperature high so that the rice keeps boiling.
  3. Halfway through cooking, add half of the grape puree, making sure it is added slowly so as not to slow down the process.
  4. When the rice is cooked, add the remaining puree and, having removed the pan from the heat, render the risotto a little creamier by stirring in the Parmesan cheese and butter. Remove the onion.
  5. Season with salt and pepper. Serve on plates and flatten the rice, add a few strips of fondue over the risotto and garnish with some small vine leaves.
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