People in Italy have been eating risotto since the 15th century. The rice for this dish comes from Italy itself and is still grown in the Po Valley. There are many risotto recipes, but here is a very extravagant risotto recipe from chef Hannes Pignater from the 5-star hotel ADLER Lodge RITTEN. But don’t let that stop you! Because it’s not complicated at all 😉

Risotto recipe with typical Italian ingredients

Hannes Pignater, chef at the ADLER Lodge RITTEN, is known for his sustainable “fork-to-table” cuisine. The South Tyrolean prefers to use regional, seasonal ingredients. In this recipe you will find typical Italian ingredients:

• Risotto rice – he chooses Carnaroli (next to Arborio, the most popular risotto rice in the Po Valley)
• Goat’s milk butter
• Pine nuts (pine trees are common throughout the Mediterranean)
• Lemons (also native to the Mediterranean)
• Mountain blossoms (the ADLER Lodge Ritten is located in the heart of the South Tyrolean mountains)

Blanching and candying

A real refinement of this recipe is the candied lemon. The first step is to blanch the julienne lemon peel (very fine strips, e.g. cut with a julienne slicer, zester or peeler). This means placing the peel in boiling water for a short time (here 3 x 1 min). The advantages of blanching are

• Preservation of color
• Better consistency (both for candying and for the bite)

The blanched lemon peel is then candied. This is done by making a thick sugar syrup (2 parts sugar, 1 part water) and boiling the peel in it for a few minutes.

Despite the various peculiarities of this recipe, it is easy:

Carnaroli risotto with goat's butter, pine nut cream, candied lemon and mountain flowers

Refined risotto recipe by chef Hannes Pignater from the ADLER Lodge RITTEN.

5 from 1 vote

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Course Main Course

Cuisine Italy, South Tyrol

Servings 4 people

Equipment

• 1 Food processor
• 1 Pastry Bag

Ingredients

  

• 160 g Risotto rice
• 110 ml White wine dry
• 20 g Goat's butter
• 1 Lemon organic
• 300 g Pine nuts organic
• 40 g Grated Parmesan cheese
• 1 tp Salt
• 50 g Sugar (For candying the lemon peel)

Decoration

• edible Blossoms from your own garden (wash and lay out on a clean kitchen towel)
• Parsley

Instructions

 

Candied lemon

• Peel the lemon with a peeler
• Cut the peel into julienne (fine strips)
• Blanch 3 times for 1 minute each time with fresh water
• Make a syrup from 2 parts sugar and 1 part water, add the blanched lemon peel and boil for a few minutes.
• Set aside the finished candied lemon peel
• Squeeze the lemon and set the juice aside

Pine nut cream

• Roast the pine nuts for 8 minutes at 180 degrees Celsius
• Puree most of the pine nuts in a high-powered blender to a cream and pour into a pastry bag or bottle.
• Set aside the rest of the pine nuts for decoration.

Risotto

• Roast the rice
• Deglaze with white wine and cook slowly, adding boiling water.
• The rice should be "al dente" after about 18 minutes.
• Remove from the heat, mix with the goat's butter, lemon juice, grated Parmesan, and salt, and arrange on plates.

Decoration

• Garnish the risotto on the plates with the pine nut cream, candied lemon, parsley, and mountain flowers.

Keyword Farm to Table, Risotto

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