The scent of autumn in a dish: risotto with late radicchio and Monte Veronese. In the glass, the Valpolicella Ca’ Fiui 2023 Corte Sant’Alda, harmonious and velvety, completing the picture with balance and freshness.
Late radicchio risotto is a classic of Veneto tradition, a symbol of balance between elegant bitterness and creaminess. In this version, the addition of the cheese Monte Veronese DOP from the mountains between Lessinia and Valpolicella lends an enveloping softness and an aroma of aged milk that blends perfectly with the bitter notes of radicchio.
Harmonious dialogue between plate and wine
It is a refined but simple autumn dish, ideal to accompany a glass of Veronese red wine with a gentle character. The Valpolicella Ca’ Fiui 2023 Corte Sant’Alda, thanks to its freshness and fruity notes, it dilutes the bitterness of the radicchio and enhances the milky, sweet tone of Monte Veronese.
The result is a harmonious dialogue between sweetness, bitterness and acidity, with a dry, savory finish that invites another bite.
Ingredients for 4 persons:
320 g Carnaroli rice; 2 heads of late Treviso radicchio; 1 shallot; 1 glass of Valpolicella red wine; 40 g butter; 40 g grated aged Monte Veronese; 30 g flaked Monte Veronese mezzano; Light vegetable broth (about 1 liter); Extra-virgin olive oil to taste; Salt and black pepper to taste.
Directions:
Clean the radicchio, removing the tough outer leaves and cutting it into thin strips.
In a large saucepan, brown the chopped shallot with a drizzle of oil and a knob of butter. Add the radicchio and let it wilt on a low heat for 5 minutes.
Add the rice and toast it for a couple of minutes, then deglaze with the Valpolicella.
Bring to cooking by gradually adding the hot broth, stirring often.
When the rice is al dente, remove from the heat and stir-fry with butter and grated Monte Veronese.
Let stand one minute covered, then serve with slivers of Monte Veronese mezzano and a grinding of pepper.
Wine pairing:
Valpolicella Ca’ Fiui 2023 Corte Sant’Alda
Intense ruby. Aromas of ripe fruit and floral nuances, enveloped by notes of roasting and sweet spices. Palate with violet and cherry flavors, good savoriness and a nice persistence.
Production area: In Valpolicella (Verona) and precisely in Val Mezzane, the Alberello, Bianchini, Rossetti and Cavallero vineyards terraced on limestone soils, cultivated organically and biodynamically.
Grape varieties: 40% Corvina. 40% Corvinone, 15% Rondinella, 5% Molinara.
Harvest: Hand-picked in 15 kg crates in late September.
Production processes: Destemming and crushing carried out on the same day. Fermentation with indigenous yeasts in 40 hl wooden vats and maceration on the skins for 15 to 20 days with mass handling. Maturation for 6 to 10 months in truncated oak vats.
Alcohol content: 13% vol.
Serving temperature: 16-18 °C
Recommended pairings: pasta or rice dishes, white meat, not too elaborate red meat dishes and cheeses.
