Torbole Green Broccoli Risotto with teroldego wine Food and wine

Torbole Green Broccoli Risotto with teroldego wine

December 2, 2016 9:02 am

 

EXCELLENCES FROM GARDA TRENTINO

If I say risotto, what do you think? There are some classics in the Italian cuisine focusing exactly on this preparation which is able to solve lunches and dinners tickling the palate and putting together the tastes of both kids and adults. We have chosen to recommend you a risotto made of the local excellences using it, the son of the wind: green broccoli from Torbole. Sweet, gentle, never intrusive, this Slow Food food perfectly melts with every ingredient without ever dominating. Its creamy texture turns it to be perfect for preparations like pies or creamy dishes. It is also delicious when steamed or seasoned only with a bit of Garda Trentino extra virgin olive oil.

This Teroldego risotto on a Torbole green broccoli cream with some Acetaia balsamic vinegar produced in Cologna di Tenno and Garda Trentino extra virgin olive oil is a sure hit also for the most demanding people.

THE RECIPE

Easy, little demanding and perfect for those of you who don’t love spending too much time cooking. When raw materials are excellent we can prepare some mouthwatering dishes even if we don’t shine as chefs.

Who wants to bet? To the stove!

INGREDIENTS – 4 SERVINGS

320 gr Carnaroli rice

4 dl Collezione Apponale Teroldego wine (Agraria Riva del Garda)

1 onion

40 gr Trentino butter

3 tbs Garda Trentino extra virgin olive oil

50 gr Trentino grana cheese

salt and pepper

some butter to cream

Torbole Green Broccoli Risotto with teroldego wine Food and wine

FOR THE GREEN BROCCOLI CREAM

2 green broccoli from Torbole

salt, a touch of Acetaia Cologna di Tenno balsamic vinegar and DOP extra virgin olive oil before serving.

In a low saucepan sauté the onion with oil and butter for about 10 minutes, until softened.

Add the rice and let it toast in the sauté, stirring in with a wooden spoon. Wet with 2,5 dl Teroldego wine and let it simmer until reduced.

Thereafter, start to pour some ladles of hot water (1 liter altogether) and the remaining wine, until the rice is cooked (about 18-20 minutes). Remove from the heat, salt and pepper to taste, and stir in the butter and grana cheese.

In the meanwhile, prepare the green broccoli cream steaming the inner part of the green broccoli (the leaves will be delicious if seasoned with a bit of extra virgin olive oil as side dish for a tasty meat or fish second course) for few minutes until soft. Blend it with a food processor and mix it with oil and some Acetaia balsamic vinegar (gentle and sweet, never intrusive).

Stir in for long to cream and serve the rice very hot together with the green broccoli cream seasoned with some touches of extra virgin olive oil and balsamic vinegar. A perfect pairing: some good Teroldego wine to enhance your risotto!