How to make risotto: a chef’s recipe
Where will you fly first when the borders reopen? What hotel would you like to book again? In the meantime, we suggest preparing a signature risotto from Matteo Maenz, chef at Lefay Resorts.
Risotto with saffron, capers and chocolate chips
Ingredients (amount indicated per serving): Carnaroli rice (80 g), sea salt (3 g), chilled white wine (10 ml), oil with spices (30 g), Parmesan (10 g), freshly squeezed lemon juice (2 ml), saffron threads (1 g) ), chocolate with 75% cocoa content (for decoration), capers (for decoration), chicken broth (as needed).
Ingredients for chicken broth: chicken leg (1 pc.), carrots (1 pc.), celery stalk (½ pc.), fried onion (½ pc.), parsley (2 pcs.), salt (to taste).
Ingredients for Spice Butter: white wine (1.5 tablespoons), white wine vinegar (1.5 tablespoons), onion (1 pc.), softened butter (100 g), bay leaf (1 pc.), coriander ( 1 PC.).
Pour three liters of water over the chicken leg and place on the stove. When the water boils, skim off the foam, add carrots, celery, onions, parsley and salt. Simmer for 1 hour, then strain.
Combine vinegar, wine, spices and chopped onions, heat over low heat until the liquid evaporates completely. Transfer the onion to a bowl and, adding the softened butter in small portions, mix the ingredients with a mixer until an even consistency is achieved. The oil can be stored in the refrigerator.
Heat the rice in a dry frying pan (without oil), salt, pour in chilled white wine and cook for 12 minutes, adding chicken broth in small portions. Then stir in the risotto butter with spices until creamy, parmesan and lemon juice. Place the finished dish on a plate, garnish with saffron threads, capers and chocolate chips.
Photo: press materials.
Author: Zhanna Spiridonova.