Orders placed during the holidays will be shipped from 01/09/2026
Orders placed during the holidays will be shipped from 01/09/2026
In this risotto, the aim is to keep the nutritional and organoleptic characteristics of the vegetables as unaltered as possible.
An explosion of flavours and aromas that only the use of the freshest vegetables, uncoated pots, and the right amount of technique can give.
This risotto is intended to be a “walk through nature”.
And, if you think about it, every mouthful nourishes not only the body but also the soul.
Ingredients for the garden vegetable stock
Ingredients for the aromatic herb pesto
The first thing to do is to boil a pot of water for the stock in which you will put carrots, celery, onion and tomatoes, cleaned and cut into fairly regular pieces. Bring to the boil and, after half an hour, turn off the heat and strain the stock.
The second thing to do is a visual analysis of the rice. Spread it out on a tray or large plate and check the grains, eliminating any spotted or broken ones.
Now put the Ghisanativa pan on the heat and let it warm up, pour in the rice, without any fat, add a pinch of salt and keep stirring.
Toast the rice for a few minutes until it is very hot.
Now pour the first ladle of boiling stock over the rice and wait until it has been completely absorbed before pouring in more.
It is very important to try to break down the cliché of constantly stirring the risotto and instead try to stir it as little as necessary.
The continuous stirring of the spoon, in fact, risks breaking the grains that, during cooking, will overcook and ruin the final balance of the dish.
Continue cooking the risotto, gradually pouring in ladles of hot stock when the previous liquids have been absorbed.
Five minutes before the end of cooking, add salt and pepper and turn off the heat.
Ghisanativa will continue to cook the risotto naturally, thanks to its ability to accumulate heat.
Once the cooking point is reached, stir in very cold sour butter and Parmesan cheese and let it rest for a couple of minutes before serving.
If you don’t have sour butter available you can cream with very cold butter and add a teaspoon of vinegar to the risotto to give the necessary acidity that will help to degrease the mouth.
Serve the risotto and garnish with the crispy vegetables, fennel tufts and herb pesto.
Preparation of crispy vegetables
As for the carrots, all you have to do is clean them, remove the skin and cut them into very small cubes.
The celery, on the other hand, once cleaned should be cut into very small cubes and blanched for a few moments in salted water, then cooled immediately in water and ice.
The little tufts of fennel are just washed, dried and used.
Preparation of the aromatic herb pesto
Arrange the ingredients in a mortar and slowly, patiently and without applying too much pressure, create the pesto using the pestle and pouring in extra virgin olive oil if necessary.
Do you want to use a blender instead of a traditional mortar? Put all the ingredients and an ice cube in a blender and blend only as long as necessary to avoid overheating the preparation.
“I graduated from the International Academy of Italian Cuisine (ALMA) of Gualtiero Marchesi in Colorno (PR) a few years ago.
In these more than twenty years of love for cooking, I have worked in many different realities: from pubs to starred kitchens, from chains to traditional restaurants, from catering to private events, giving value to every experience carried out with passion in the kitchen. I then became a cookery teacher for numerous Italian institutes, holding courses also for the Veneto Region, on cruise ships and in many clubs and private cookery schools.
A pioneer of Personal Chefs in Italy, I am known as CuocoPersonale (Personal Cooking Trainer) and owner of the “Chef del Benessere” (Wellbeing Chef) project.
Today I am a father, a Chef, a cooking trainer, a consultant and a writer “of taste.”
