🧀 Risotto in croste di Valtellina Casera DOP – Gourmet recipe with Sassella DOCG reduction
An elegant and intense risotto, combining the creaminess of Valtellina Casera DOP with the crunchiness of its toasted crusts, all enriched by a fragrant Sassella DOCG reduction 🍷. This risotto in Casera crusts is a true gastronomic experience, ideal for those who wish to bring a refined dish to the table while being strongly connected to Valtellinese tradition. Dried mallow flowers, spices, and orange peel complete this starred recipe by Chef Alessandro Bianucci 🌸✨
📝 Ingredients (for 4 people)
For the risotto:
- 400 g of Premium selection Carnaroli rice
- 1.5 l of lightly salted boiling water (or chicken broth)
- 80 g of Valtellina Casera DOP, diced
- 10 + 50 g of sour butter*
- 1 tablespoon of extra virgin olive oil
- Salt and pepper to taste
For the sour butter*:
- 30 g of chopped white onion
- 50 ml of dry white wine
- 10 g of butter to sweat the onion
- 50 g of butter at room temperature to emulsify
For the Sassella reduction:
- 150 ml of Sassella DOCG wine
- 30 g of brown sugar
- 1 clove
- 1 star anise
- Orange peel (untreated)
For the Casera crusts:
- Crusts of Casera DOP, well cleaned and scraped
Decoration:
- Dried mallow flowers
- Mill pepper
- Thread of EVO oil
👨🍳 Step-by-step preparation
1. Prepare the sour butter:
- Sweat the onion with 10 g of butter.
- Deglaze with the wine and let it evaporate over low heat.
- Filter and emulsify with the 50 g of soft butter.
- Keep in the fridge until use.
2. Prepare the Casera crusts:
- Scrape the crusts to eliminate impurities.
- Toast them in a non-stick pan until lightly golden.
- Let cool and coarsely chop with a knife.
3. Sassella DOCG reduction:
- In a small saucepan, combine wine, sugar, spices, and orange peel.
- Cook over low heat until the liquid has reduced by half.
4. Cook the risotto:
- In a saucepan, toast the rice with 10 g of butter for 2 minutes.
- Deglaze with a splash of white wine.
- Cook, adding hot water or broth a little at a time for about 10 minutes.
- Off the heat, stir in the Casera cubes, the cold sour butter, and a tablespoon of EVO oil.
- Cover and let rest for 3-4 minutes.
5. Plate:
- Serve the risotto in deep plates that are not too wide.
- Place a spoonful of toasted crusts in the center.
- Season with EVO oil, fresh pepper, and mallow flowers.
- Drizzle with the Sassella DOCG reduction just before serving.
📸 The image of the dishes is purely indicative and may not accurately correspond to the recipe
📖 Recipe taken from Ricettario Valtellina Casera – Bitto – (ctcb.it)
👨🍳 Chef: Alessandro Bianucci
