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.


  • 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


  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.

This dish not only celebrates the Italian tradition of risotto, but elevates it to the next level with the addition of refined ingredients and impeccable presentation. Risotto mantecato con fondo bruno di porchetta al Franciacorta is the ideal choice for a special dinner where you want to impress your guests with a dish that speaks of tradition, but with a clear note of originality and innovation.

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