Leek and lemon zest risotto

The sweetness of the leek enhances the savoriness of the Soave, the addition of the lemon zest recalls freshness and tension, and the understated mantecatura respects the structure of the wine without covering it. It is a dish that dialogues with the wine, not just accompanies it.

Ingredients for 4 persons:

• 320 g Vialone Nano rice (for a “Venetian” imprint)
• 2 medium leeks (the white part plus some tender green)
• 1 small shallot
• Light vegetable broth (celery, carrot, onion – no tomato)
• 40 g cold butter
• 40 g Parmigiano Reggiano 30 months (dosed elegantly)
• Mild extra virgin olive oil
• Untreated lemon peel
• Fresh thyme or marjoram (very little)
• Fine salt, white pepper

Directions:

Slice the leeks very thinly. Stew gently in saucepan with a drizzle of oil and a tablespoon of broth, over low heat. They should become soft and sweet, never brown. Set aside.

In a large saucepan, wilt the finely chopped shallot with a little oil. Add rice and dry roast for 1-2 minutes: grains hot but not browned.

Then start adding the hot broth, a little at a time. Halfway through cooking, add the stewed leeks (keeping a spoonful aside for serving).

With the heat off, cream with cold butter and Parmesan cheese. Grate a hint of lemon zest and add a small leaf of thyme or marjoram. Adjust salt and grind a puff of white pepper.

Allow to rest briefly, covering for 30-40 seconds: the risotto should be creamy, not sticky, on the wave.

Plating:

Place the risotto on the plate, top with the leeks kept aside and-as a final touch-add a drop of very mild raw evo oil.

In the glass, chosen by Stefania Vinciguerra:

Soave Superiore Classico Castellaro Tufaie 2023 Bolla

Intense straw yellow. Enveloping nose with notes of exotic fruit and yellow citrus, then herbs. Full, composed, saline palate of pleasant drinkability, traversed by a veil of carbonic acid and with a finish of good persistence.

Production area: The vineyard that originated this wine is located on the volcanic cone of Castellaro, which represents, in the Classic Soave area (province of Verona), the most explicit evidence of an area characterized millions of years ago by intense volcanic activity. The soil, of basaltic origin, is very well drained. As early as the 1970s, Bolla made wine from grapes grown on this mountain, renowned for its altitude, soil and ventilation, and claimed its name on the label.

Grape varieties: 85% Garganega, 15% Trebbiano di Soave.

Harvest: Harvesting is usually by hand in crates to preserve the integrity of the grapes.

Production processes: Vinification in temperature-controlled stainless steel with possible brief skin contact for structure and aromatics. Natural settling of the must and controlled fermentation. Aging in steel and partly in barrique for about one year.

Alcohol content: about 13% vol.

Serving temperature: 10-12°C.

Recommended pairings: goes particularly well with delicate seafood dishes and with more structured dishes such as dry pastas or vegetable risottos. It also works with some light meat preparations.