Tag: Piedmont

Risotto: the Piedmontese tradition and the inspiration of Chiara Caprettini   Rice and risotto are a classic of Piedmontese cuisine. The cultivation of rice in Piedmont dates back to the late Renaissance. The Baraggia Biellese and the Vercelli area are renowned for their production of high-quality rice: this territory is characterised by clayey soils, rich in iron, and by the abundance of pure water coming from the Monte Rosa massif. Rice is suitable for imaginative recipes and for all tastes. Today we will learn how to cook pecorino and honey risotto with soft yolk and liquorice powder with Chiara Caprettini, writer and food blogger from Turin, passionate about ancient Nordic cultures and our Food Ambassador. Chiara has thought of a sun for this dish: a brilliant risotto, with markedly Italian flavours but with an unexpected sweet and Greek touch. A rising sun and liquorice powder. A dish that tells us beauty, as good as the sun, indeed, as beautiful as the sun, perfect as a dish for the holidays! Are you ready to start? Here are the ingredients and steps for the preparation of your risotto.   Ingredients for 2 people   180 gr. of Carnaroli rice 80 gr. of Pecorino Romano PDO 3 teaspoons of Greek pine honey 1/2 glass of white wine 1 small white onion 2 eggs 2 teaspoons of liquorice powder extra virgin olive oil salt and pepper vegetable broth petals of edible flowers to decorate     Preparation of risotto   In a pan, season the finely chopped onion in a tablespoon of extra virgin olive oil, salt, pepper and two teaspoons of honey. Add the rice and toast it for a minute. Add the white wine, add the broth and proceed with the normal cooking of the risotto (about 16-18 minutes). Two minutes before removing the risotto from the heat, add the grated pecorino cheese, a pinch of pepper, a teaspoon of honey