Risotto with tastasal
- FOR 4 PERSONS:
- 320 grams of rice Vialone Nano IGP
- 350 grams of tastasal; 100 butter
- 80 grams of Grana Padano
- 0.7 liters of meat broth; salt and pepper
- 1 white onion, garlic and nutmeg
In a saucepan, pour four or five cups of broth and let them warm until they become hot; the rice Vialone nano in the broth and stir slowly, if necessary, restoring occasionally the broth. Meanwhile, in a saucepan aside, prepare the sauce, browning tastasal (that you bought from the butcher) in the butter together with the onion, cut into thin strips and with a small clove of garlic. When the rice comes to three-quarters of the cooking add the seasoning, amalgamating very well and continue to stir. Serve with a generous sprinkling of cheese and a pinch of pepper, or with a pinch of nutmeg. A variation of this recipe (but unloved by the Veronese doc) is to add the cheese during cooking, so that binds the rice to the sauce, and garnish with chopped fresh prezzemo. The Tastasal Risotto is a dish that goes well with a good red wine of the area: a Bardolino Classico or a Valpolicella Classico; if you prefer the flavors even more determined a Valpolicella Ripasso or Superior.