While hosting us in his new kitchen, Enrico was already busy testing the dishes for his first menu. We had the pleasure of tasting his Risotto alla Nerano with him—flavorful and creamy. A true delight!
Ingredients
Serves 4:
- 1 kg zucchini
- 400 g carnaroli rice
- 550 ml white wine
- 120 g pecorino or caciocavallo
- 80 g butter
- 1 lemon
- 10 g basil
- Sunflower oil
- Salt and pepper
Recipe
- Slice the zucchini thinly (2-3 millimeters) and fry in oil at 160 degrees until nicely colored (7-8 minutes). Set aside on absorbent paper.
- Heat the rice in a saucepan over medium heat (without fat) until it becomes pearly. Add white wine to cover and let reduce until dry.
- Add ¾ of the zucchini, then gradually add hot water or hot vegetable stock (the rice must be constantly covered). Cook for approximately 15 minutes.
- Remove from heat, add the butter, caciocavallo or pecorino, chopped basil and the zest of half a lemon.
- Adjust seasoning. Add a few drops of lemon if needed.
- Plate the risotto and garnish with the remaining zucchini. Finish with a turn of the pepper mill.
Chef's tip: the acidity from the white wine and lemon contrasts with the richness of the butter and cheese, bringing flavor and a delightful mouthfeel.
To accompany this dish, we recommend a Merlot from Clos St Marcel. This international grape variety thrives particularly well in our region and produces a rich, powerful and fruity wine that pairs beautifully with the risotto.
