GourmetRecipe of the Week

Kale risotto with crispy bacon and fontina cheese

Risotto al cavolo nero e Chianti Classico Castello di Querceto

We pair this tasty risotto with Chianti Classico 2021 Castello di Querceto. The recipe was proposed by Chef Roberto Tornari of Testina Milano on the occasion of FontinaMI, an event created by the Consortium of Fontina DOP Producers and Protectors: renowned chefs in the Lombard capital offer new dishes made with Fontina DOP d'Alpeggio every year.

Ingredients for 2 persons:

180 g Carnaroli rice, 250 g kale, 50 g butter, 20 g white wine, 100 g grated Fontina DOP, 4 slices bacon, 750 g boiling salted water


Toast the rice in a saucepan for 1 minute over medium heat.

Add ½ liter of boiling water and the previously washed and cut kale into strips.

Proceed with cooking the rice, adding the remaining water a little at a time to keep the rice covered with liquid at all times.

In the meantime, lay the bacon slices on a flat plate and cook them in the microwave for about 2 minutes at maximum power (this step has timings depending on the type of oven; the result should be crispy bacon). If you do not have a microwave oven, crisp them in a pan.

When cooked (after about 18 minutes if the rice likes it al dente or 20 if you prefer it more cooked), add the butter, white wine, and Fontina cheese.

Let stand 1 minute with lid on then stir-fry, adjust salt and serve on flat plate decorating with crispy bacon.

Chianti Classico 2021 Castello di Querceto Wine pairing

(Edited by Stefania Vinciguerra)

Chianti Classico 2021 Castello di Querceto

Very intense and vivid ruby. The olfactory spectrum is fruity, crisp, with notes of blood orange, strawberry, cherry, violet and mild sweet spices. Saline, taut, agile flavor with very integrated tannins and delicious drinkability.

Production area:
in the territory of Greve in Chianti, i vineyards are located on the slopes of the Dudda Valley, from Sugame Pass, towards Lucolena and Mt. St. Michael. The altitude is between 350 and 520 meters above sea level, and the exposures vary in an arc from east to south and then west.

Grape varieties:
92% Sangiovese, 8% Mammolo, Colorino and Ciliegiolo. The training forms used are the traditional ones for the Chianti Classico area, namely spurred cordon and guyot. Density ranges from 4,500 to 7,500 plants per hectare.

Production process: Fermentation for about 10 days at 28°C. Maturation for at least 10 months in wood, bottle aging at least 2 months.

Alcohol content: 13% vol.

Aging potential: 5 to 10 years.

Serving temperature: 18°C.

Recommended pairings: ffresh and medium-aged cheeses, white meats and roasts.


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