Italian
Rice, 34-Month Aged Asiago, Vincotto, Smoked Ricotta and Lampascioni
by Gambero Rosso · 452K subscribers on YouTube
Chef Antonio Scalera prepares a unique risotto combining 34-month aged Asiago DOP, vincotto, smoked ricotta, and lampascioni (wild hyacinth bulbs). A balance of creamy cheese, tangy vincotto, and earthy lampascioni.
- Difficulty
- medium
Ingredients
11 items- Carnaroli Rice
- Extra Virgin Olive OilFor toasting rice and finishing
- Vegetable BrothMade with celery, carrot, onion
- Asiago DOP Extra Aged 34 MonthsGrated for mantecatura and shaved for garnish, then torched
- RicottaSmoked over wood chips
- ButterFor mantecatura
- Crispy LampascioniCrispy wild hyacinth bulbs
- Fig VincottoDrizzle over final dish
- Peppermint(optional) — Fresh leaves for garnish
- Marjoram(optional) — Fresh leaves for garnish
- Wood Chips for SmokingWood chips for smoking the ricotta
Method
- Toast the carnaroli rice in a little oil over medium heat.
- Add hot vegetable broth to the toasted rice; it should sizzle and bubble vigorously.
- Smoke the ricotta: line a high-sided pan with wood chips, cover with perforated parchment paper, place the ricotta on top, cover and heat until smoke appears (not fire).
- Cut a thick slice of 34-month aged Asiago. Grate part and slice thin shavings from the rest for garnish.
- Once the rice is nearly cooked, add a knob of butter and the grated Asiago, stirring vigorously to create a creamy texture.
- Place the smoked ricotta in a bowl, press to remove excess whey, and stir into the risotto.
- Plate the risotto. Top with crispy lampascioni (wild hyacinth bulbs), smoked ricotta dollops, and Asiago shavings.
- Using a kitchen torch, flame the Asiago shavings briefly until charred and aromatic.
- Drizzle with fig vincotto and extra virgin olive oil. Garnish with fresh peppermint and marjoram leaves.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
