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In una pentola aggiungere un filo di olio extravergine di oliva, 1 scalogno precedentemente tritato finemente e 1 pizzico di sale. Rosolare per qualche minuto lo scalogno, quindi aggiungere 300 g di riso carnaroli e tostare fino a quando il riso risulta traslucido e caldo al tatto.
A questo punto, sfumare con 1 dl di vino bianco a temperatura ambiente, lasciarlo evaporare, quindi cominciare ad aggiungere, poco per volta, 1,5 l di brodo di carne ben caldo e continuare la cottura per circa 18 minuti.
A ¾ di cottura togliere il risotto dal fuoco e mantecarlo con 25 g di burro e 100 g di Tête de Moine e 3 cl di assenzio, rimestare amalgamando bene il tutto e lasciare riposare per 2 minuti.
A questo punto, riportare il risotto sul fuoco, aggiungere una macinata di pepe e finire la cottura continuando a mescolare. Se il risotto dovesse risultare troppo denso, aggiungere un po’ di brodo per ottenere la classica cremosità del risotto “all’onda”.
Puntata del 10.12.2014 con Christian Frapolli
RSI Food 10.12.2014, 17:10
Ricetta in breve 10.12.2014
RSI Food 11.12.2014, 09:35
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