We pair this recipe by chef Francesco Iob of Ristorante Locanda alla Scala, Milan with Soave Classico Brognoligo 2023 Cecilia Beretta. The recipe “Risotto with Fontina d’Alpeggio Doc, citron reduction and scallop carpaccio” was submitted for FontinaMI 2024.
Ingredients for 4:
320 g Carnaroli rice; 1 l vegetable stock (leek, celery, fennel, celeriac); 200 g Alpeggio Dop fontina cheese; 120 g butter; 40 g citron reduction; 4 scallop nuts
For the citron reduction: 200 ml cedar juice; 50 g butter
Procedure:
In a tall saucepan, prepare vegetable broth from green vegetables only. Let it simmer for 1 hour on a gentle heat.
Prepare the citron reduction by placing the juice in a saucepan and simmering slowly. Once the juice has been reduced by half, remove from the heat and add the butter, whisking at the same time.
Toast the rice in a saucepan with a drizzle of extra-virgin olive oil; once it is toasted, deglaze with the hot broth and begin cooking, continuing to moisten it as it dries.
After 9 minutes, add half of the butter so as to give more creaminess to the final result and continue cooking for another 5 minutes.
Remove the risotto from the heat and let it rest for a few minutes before stirring it.
Add the other half of the butter and finely grated fontina cheese.
Garnish with the carpaccio scallop and a few scattered drops of citron reduction.
Wine pairing:
(Edited by Stefania Vinciguerra)
Soave Classico Brognoligo 2023 Cecilia Beretta
Light straw yellow with greenish highlights. Delicate nose opens with notes of wild flowers, nectarine, cedar and roasting spices. Medium-weight, it is fresh, fruity and spicy, with saline flashes and a slight almondy aftertaste.
Production area: Brognoligo subzone, in the classic area of the Soave appellation. Soils of basaltic eruptive formation with alluvial residues.
Grapevine: 100% organically grown Garganega. Age of the vines about 15 years.
Harvest: the clusters dry on the vine about 2-3 weeks before harvesting, which is carefully done by hand.
Production processes: after soft pressing operations, fermentation takes place in steel vats with selected yeasts at a controlled temperature between 15-17°C for about 15 days and malolactic fermentation is stopped. Ten percent of the blend finishes alcoholic fermentation in French oak barrels, where it also completes malolactic fermentation. The remaining part of the blend rests on fine lees for 3 months.
Alcohol content:
13.5% vol.
Serving temperature: 8°C
Recommended pairings: Pairs well with appetizers and fish dishes, delicate pasta dishes, vegetables, and is also an excellent aperitif.
Info: With the Cecilia Beretta line, the Pasqua family aims to rediscover the strength and personality of the traditional wines of Valpolicella and Soave, the precious fruit of a unique and original history and culture.
