Creamy Risotto with Porchetta Brown Sauce

In an exclusive collaboration with Chef Renato Bernardi, we have created a series of gourmet recipes, designed to be replicated in your kitchen with the use of our excellent products. Each month, we bring you a new recipe, and for the month of October, we present a dish that is a true culinary masterpiece: Risotto mantecato with porchetta brown bottom with Franciacorta. This recipe combines the creaminess of risotto mantecato with the intensity of the porchetta brown bottom, all enhanced by a touch of Franciacorta.

INGREDIENTS FOR 4 PEOPLE:

• Carnaroli rice: 320g
• Porchetta: 40g
• Brown bottom of porchetta: 30cl
• Franciacorta sparkling wine: 100ml
• Mountain pasture butter: 40g
• Parmesan cheese: 40g
• Leek: 20g
• Extra virgin olive oil: q.b.
• Vegetable broth: 2 liters

Procedure:

1. Start by sautéing the finely chopped leek in a saucepan, then toast the rice and deglaze with Franciacorta sparkling wine.
2. Gradually add the vegetable stock and bring the rice to cook. Off the heat, cream the risotto with the butter, Parmigiano Reggiano, and some of the brown pork stock.
3. Using a rectangular ramekin, form the base of the risotto in the dish, insert a very thin slice of porchetta in the center and cover with the remaining risotto. Unmold gently.
4. Decorate the dish with bits of crispy porchetta crust and a drizzle of brown fondant for a richly flavored finishing touch.