Risotto with sparkling wine and trout eggs
[ Specialities in jars ]
240 g Superfino Carnaroli rice, 20 g chopped onion, 2 dl dry sparkling wine, vegetable stock, 60 g grated Parmigiano Reggiano, Uova di Trota, salt and white pepper, fennel pollen for garnish.
Gently cook the onion in oil and butter until translucent, do not let it brown.
Add the rice and toast it for a few minutes, pour in half the sparkling wine and allow it to evaporate. Gradually add the boiling stock a little at a time, stirring often. When the rice is nearly cooked pour in the rest of the wine and complete cooking. Adjust the seasoning with salt and freshly-ground white pepper. Remove from the heat, add the butter and Parmigiano Reggiano and stir gently until the cheese has melted and the rice is creamy.
Put a serving of risotto on each plate and garnish with a tablespoon of trout eggs and a tiny pinch of fennel pollen.
Recommended wine: Spumante Metodo Classico
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