as
Dandelion, commonly known as lion's tooth, is a herbaceous plant that is particularly widespread in damp grassy areas and rich in medicinal properties. We use it to make an original risotto that we pair with Piemonte Sauvignon L'Aquilone 2021 La Gironda.
Ingredients for 4 persons:
400 g Carnaroli rice, 40 g shallots, 80 g butter, 10 cc white wine (preferably the same as the pairing), 100 g dandelion greens, 100 g Fontina DOP d’Alpeggio cheese, 80 g Grana Padano cheese, approximately 1 liter vegetable broth, 1 tablespoon extra virgin olive oil.
Directions:
Finely chop the shallot.
Melt 40 g of butter in a saucepan and, when melted, add the shallot and a tablespoon of oil. Simmer until the shallots are softened.
Meanwhile, wash the dandelion greens and chop them coarsely.
Add the rice to the saucepan, pour in the wine and toast for a couple of minutes over high heat, stirring with a wooden spoon, then pour in a ladleful of boiling vegetable stock, continuing to stir.
Add the dandelion, setting aside a small amount, and add a ladleful of broth each time the previous one has been absorbed. Continue in this manner until the rice is al dente, then turn off the heat, ensuring that the rice is not too dry.
Meanwhile, blanch the dandelion greens that you set aside in boiling water for a couple of minutes, then plunge them into ice water to keep their color bright. Emulsify it with a little cooking broth to obtain a creamy sauce to garnish the risotto just before serving.
Remove the rice from the heat and stir in the remaining butter, the grated Grana cheese, and the grated Fontina cheese.
Let rest for one minute, plate, and garnish with the dandelion cream sauce before serving.
Wine pairing:
(Edited by Stefania Vinciguerra)
Piemonte Sauvignon L’Aquilone 2021 La Gironda
Pale straw yellow, clear and bright. The nose reveals white flowers and boxwood, but above all exotic fruits, pineapple, and lychee, with fresh notes of grapefruit. It is fresh, salty, and enjoyable to drink.
Production area: the hills of Monferrato, in the Nizza area, from vineyards facing southeast.
Grape varieties: 100% Sauvignon blanc, from sustainable and environmentally friendly viticulture: no chemical weed control, no synthetic products, reduced consumption of environmental resources, manual management of all stages of production (from pruning to harvesting), minimal intervention in the vineyard and in the cellar.
Harvest: grapes harvested in the second half of August. Every stage in the vineyard is carried out with care, to obtain grapes that can give the best results in terms of structure and persistence.
Vinification: soft pressing of whole grapes with separation of the free-run juice. Static settling of the must and start of fermentation of the partially clear must at a controlled temperature (approx. 14-15°C). Once fermentation is complete, the wine is racked and kept at a low temperature to prevent malolactic fermentation. It is then stored in a cool place (outdoors in winter) to achieve tartaric stability. Bottling is carried out using lightweight bottles and eco-friendly caps made from sugar cane.
Serving temperature: 8-10°C
Recommended pairings: appetizers, both simple and more flavorful, fish dishes, and cream soups. It also pairs well with rice or pasta dishes with delicate sauces, or with vegetables and white meats. Try it with the “green cake” from Nizza Monferrato.
